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For the Chocolate Crust:
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*See notes.
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Heat oven to 400F. In a food processor fit with the metal blade, place all crust ingredients and pulse until soft dough forms. (This can also be made with a stand mixer fit with the paddle attachment.)
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(At this point, the dough can be pressed into the pie pan instead of rolling, but it is easier to get an even crust if rolled out).
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Flatten the ball of dough into a small disk and place it on a clean working surface. Roll the dough out to 1/8-inch thick round and gently press into a 9-inch glass pie plate. Bake 12-15 minutes or until set. (The chocolate crust can burn if not watched closely – be careful not to burn it.)
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Remove from the oven and let cool completely on a wire rack.
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For the Cream Filling:
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In a medium saucepan, combine milk and marshmallows. Cook over low heat, stirring continuously, just until marshmallows are melted. Place a paper towel over the bowl then cover with aluminum foil. Refrigerate marshmallow mixture 20-40 minutes, stirring occasionally, until the mixture firms enough to form a mound when dropped from a spoon. If the mixture gets too firm, stir until it warms a little and is smooth and is easy to stir.
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Slowly, add in the Irish Cream and stir until fully incorporated.
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In a mixer bowl, beat the heavy cream on HIGH until firmer than whipped cream, but not as thick as butter.
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Add marshmallow cream mixture and fold in on low speed until fully mixed.
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Spread the mixture into the cooled pie crust. Cover and refrigerate until set, at least 4 hours. The pie is best eaten within 3 days. Keep covered and refrigerated.
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Garnish with chocolate shavings or chopped mint chocolate candies, such as Andes Mints.
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Enjoy!