I love chocolate cream pie, but I really hate it when the whip cream gets weepy after sitting on the pie in the refrigerator for too long. So this deconstructed pie is my solution! Plus, everyone can add as much (or as little) topping as they’d like.
Deconstructed Chocolate Cream Pie Inspired by here
13 ounce jar marshmallow creme
2 cups semi-sweet chocolate chips
2 ounces unsweetened chocolate
1/2 cup unsalted butter
1 teaspoon vanilla
2 cups heavy cream, whipped
In a medium saucepan melt the marshmallow creme, chocolate chips, chocolate, and butter together over low heat. Stir until completely melted and glossy. Take off the heat and add the vanilla; set aside to cool.
Fold the whipped cream into cooled chocolate mixture and pour into a pie pan. Cover with plastic wrap and refrigerate for at least 1 hour.
Cut into slices and top each slice with sweetened whipped cream and toasted graham cracker crumbs.*
*Some of my “slices” were more like “scoops” of chocolate filling, I was able to get the nice slice (pictured above) by cutting a wedge with a sharp knife, then I used a pie server to lift it out, and a knife to gently scoot it onto the plate.
Toasted Graham Cracker Crumbs
1 cup crushed graham cracker crumbs
1/4 cup butter, melted
1 Tablespoon sugar
Add the graham cracker crumbs to the melted butter, and add the sugar. Stir until well combined. Spread evenly (don’t pat down) in a pie dish and bake at 350 degrees for about 15 minutes, or until toasty. Take out of the oven and let cool. Store any leftovers in the refrigerator.