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1
For the crust:
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Preheat oven to 350u00b0F.
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In the bowl of a food processor, pulse cookies until they reach a fine crumb. (If you have a small processor, you can do this in small batches. I recommend 4 cookies at a time.) Transfer crumbs to a medium-sized bowl and add melted butter; stir to combine.
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4
Press mixture evenly over the bottom and up the sides of a 9-inch pie plate. Note: I recommend using the bottom of a measuring cup for this step as it spreads more evenly, packs the crust better, and keeps it from falling apart
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Bake for 5 minutes. Remove from oven and let crust cool on a wire rack for 20 minutes before proceeding. After 20 minutes, place crust in freezer while preparing marshmallow layer.
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6
For the marshmallow layer:
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In a medium-sized saucepan placed over a pan of simmering water (I placed mine over a pan of boiling water), stir together marshmallows and heavy cream until marshmallows are melted and mixture is smooth.
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8
Remove crust from freezer and spread marshmallow mixture evenly over bottom of crust; set aside.
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9
For the pudding:
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In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in eggs, then gradually stir in milk. Place over medium-high heat, whisking constantly until mixture comes to a boil. Once boiling, continue to boil and stir for 1 minute. Remove from heat and stir in chocolate spread and vanilla.
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Pour filling over marshmallow layer, leaving about 1/2 inch, maybe a little less, from top. (You will have some filling leftover-save it for pudding cups, or simply eat it straight.) Place a sheet of plastic wrap directly over pudding surface and place in fridge. Chill for 6-8 hours, or until set.
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To serve:
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13
Before serving, top pie with whipped cream and if you can get them, some Happy Hippos. Because life is just too short to not have Happy Hippos!
