Bournville Marshmallow Oreo Crust Pie Recipe

Directions

Pulse the Oreo cookies in a food processor until they reach a fine crumb consistency.

Transfer to a bowl and stir in the melted butter until the mixture looks like wet sand.

Firmly press the mixture into the bottom and sides of any pie dish or tart tin. Place in the freezer for 15 minutes to set while you make the filling.

Place the chopped Bournville chocolate in a heat-proof bowl. Pour the hot cream over the chocolate. Let it sit untouched for 5 minutes. Then whisk gently, starting from the center, until the ganache is glossy and smooth.

Pour the ganache into the chilled Oreo crust. Level it with a spatula. Refrigerate for at least 2 hours (or until firm).

Once the chocolate is set, cover the top of the pie with the marshmallows. Carefully brown the tops of the marshmallows until golden and gooey.

Remove the pie from the mold and enjoy.

You can fold 100g of marshmallow fluff into the chocolate ganache before it sets for a ‘cloud’ texture throughout the pie.