Child’s Chocolate Pie

For the crust:
Preheat oven to 350°F.

In the bowl of a food processor, pulse cookies until they reach a fine crumb. (If you have a small processor, you can do this in small batches. I recommend 4 cookies at a time.) Transfer crumbs to a medium-sized bowl and add melted butter; stir to combine.

Press mixture evenly over the bottom and up the sides of a 9-inch pie plate. Note: I recommend using the bottom of a measuring cup for this step as it spreads more evenly, packs the crust better, and keeps it from falling apart

Bake for 5 minutes. Remove from oven and let crust cool on a wire rack for 20 minutes before proceeding. After 20 minutes, place crust in freezer while preparing marshmallow layer.

For the marshmallow layer:
In a medium-sized saucepan placed over a pan of simmering water (I placed mine over a pan of boiling water), stir together marshmallows and heavy cream until marshmallows are melted and mixture is smooth.

Remove crust from freezer and spread marshmallow mixture evenly over bottom of crust; set aside.

For the pudding:
In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in eggs, then gradually stir in milk. Place over medium-high heat, whisking constantly until mixture comes to a boil. Once boiling, continue to boil and stir for 1 minute. Remove from heat and stir in chocolate spread and vanilla.

Pour filling over marshmallow layer, leaving about 1/2 inch, maybe a little less, from top. (You will have some filling leftover—save it for pudding cups, or simply eat it straight.) Place a sheet of plastic wrap directly over pudding surface and place in fridge. Chill for 6–8 hours, or until set.

To serve:
Before serving, top pie with whipped cream and if you can get them, some Happy Hippos. Because life is just too short to not have Happy Hippos!