No-Bake Chocolate Marshmallow Pie

DIRECTIONS:

For the Crust:

Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.

Grind the cookies into a fine crumb using a food processor or blender.

In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.

Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Filling:

Break apart one 4-ounce chocolate bar into small pieces. Melt in the microwave for 60-90 seconds, checking every 30 seconds until the chocolate is melted, stir until smooth.

Prepare the whipped cream. Place a metal mixing bowl in the freezer or fridge for 5-10 minutes to chill. Beat the heavy whipping cream in the chilled bowl using an electric mixer at high speed until the cream thickens to stiff peaks. Add the cocoa powder, slowly incorporate and continue beating at high speed until stiff peaks form. Set aside.

In a large mixing bowl, combine the cream cheese and granulated sugar, beating until smooth and free of lumps. Next, add the melted chocolate and mix until combined, scraping down the bowl as needed. Proceed to add the marshmallow crème and continue mixing until smooth. Fold the prepared whipped cream into the cream cheese filling and stir to combine …