American Pie Council

2016 Amateur Entry


Chocolate Checkboard Pie

4 Chocolate crunch granola bars
12 Chocolate sandwich cookies
1/3 cup melted butter

Grind cookies and granola bars into fine crumbs. Add butter and press into a 10-inch deep pie dish. Bake in a preheated 350 degree oven 8 minutes. Remove from oven and cool.

2 Ghirardelli chocolate fudge brownie mix
8 oz. milk chocolate, chopped
1 cup chocolate gelato or ice cream, melted
3 cups miniature marshmallows
2 cups heavy whipping cream
½ tsp. vanilla
1/3 cup powdered sugar

Prepare brownie mix according to package directions for two 9” round pan. Cool completely. Remove from pan. Using a 3-inch round cutter, make a cut in the center of the brownie. 3 inches from that cut another circle. Separate the three pieces and set aside. For the 2nd brownie, cut only 1 middle piece and do not use the largest and smallest piece.

For the filling, microwave the chocolate, ice cream, and marshmallows in a large bowl, using 30 second intervals, and stirring in between until blended. Set aside to cool.

In a large mixing bowl, beat the cream with the powdered sugar and vanilla until soft peaks form. Fold 1/3 into the cooled chocolate mixture. Continue beating the cream until stiff peaks form. Fold into chocolate mixture.

Place 2nd largest brownie circle in pie shell. Spread chocolate filling around edge and in the center hole. Take the largest brownie circle and place on top of chocolate filling and then take the smallest circle and place over filling. Place remaining piece of brownie in middle. Take remaining chocolate filling and spread in the middle and on the outside of the brownie. Decorate border with sweetened whipped cream and fudge topping in center of pie.

Patricia Lapiezo
Category: Chocolate