This chocolate pie is what my 11 year old requested for his birthday this year. And I can’t say I blame him. First up, it’s chocolate. Always a winner. Plus it is cool and creamy with little bits of toffee and almonds inside. Mmmm. I’m drooling a little just thinking about it.
You can just serve it chilled, but freezing it takes it up a notch. It just melts in your mouth and is so yummy and refreshing. I make my own Oreo crust, but you can use a purchased one to speed up the preparation. This is a fabulous dessert for summertime, but of course we couldn’t wait that long to enjoy it. If you have an aversion to toffee (whats’ wrong with you?) you can just use the regular chocolate Symphony bar. It’s still fabulous.
Creamy Chocolate Pie
18 Oreos, finely crushed (I use my food processor)
3 Tbsp butter, melted
2 4.25oz Symphony bars (we like the ones with toffee)
1/4 cup milk
1 cup cream, whipped
1 tsp vanilla
For crust: Combine the Oreo crumbs and the melted butter. Press onto the bottom and up the sides of a 9″ pie plate. Bake at 375° for 8-10 minutes. Cool completely.
For filling: Break Symphony bars into pieces and place in a glass bowl with the milk. Melt at 50% power in the microwave. Cool slightly. Whip the cream till stiff peaks form. Add the vanilla. Stir into the cooled chocolate mixture. Spoon into the crust. Freeze for at least 3 hours. (Or you can just chill it for several hours.) Garnish with additional whipped cream if desired.