When only down-home comfort food will do, Bob Evans hits the spot. Go for lunch or dinner and top off the meal with a slice of Bob's creamy French Silk Pie. Or try our easy version at home.
7 ounces chocolate sandwich cookies (about 17 cookies)
4 tablespoons unsalted butter, melted
2 cups heavy cream
8 ounces bittersweet or semisweet chocolate, chopped
2 cups miniature marshmallows
3 tablespoons sifted unsweetened cocoa powder
1 tablespoon sugar
How to Make It
Preheat oven to 350°F. Grind cookies in a food processor. Mix in butter until crumbs are moistened. Press into a 9-inch pie pan. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Let cool on a wire rack.
In a saucepan over medium-low heat, stir 1/4 cup cream, chocolate and marshmallows until smooth, 5 minutes. Remove from heat and let cool for 15 minutes.
Whip 1 cup cream until soft peaks form. Add cocoa; beat until stiff peaks form. Stir a third of whipped cream into chocolate mixture; gently fold chocolate mixture into whipped cream. Spoon mixture into pie shell; smooth top. Chill until set, about 2 hours.