Happy Dance Pie

This recipe is a creation coming from my very talented

and creative Baking Buddy.

She took a Chess Pie recipe, turned it chocolate, and if that wasn't 

wonderful enough, added in some 

Milano Double Chocolate Cookies!

She has called it the

Happy Dance Pie

because if you are a chocolate fan,

after a piece, or even just a bite, you will be doing the 

"Happy Dance!"

This starts with a Graham Cracker Crust

and as I've said before, she's a master crust maker.

Here is a quick tutorial for the crust.

Graham Cracker Crust:

(for one pie)

2 cups smashed graham crackers

1/3 cup of sugar

1 stick (1/2 cup) butter melted

Place graham cracker in zip-lock bag.

Smash them with the heel of your palm

until they look something like this.

Then, roll back and forth with rolling pen, careful not to break bag,

until it is fine and ready to become a crust!

Measure out 2 cups smashed graham cracker into bowl.

Add the 1/3 cup sugar and whisk together.

Pour in melted butter and mix completely.

Put in pie plate and gently push down 

on bottom and sides until crust is solid around pie plate.

Bake @ 350 degrees (Convection)

or 375 degrees (Conventional)

for 8-10 minutes.

WHEW!  Now for the pie . . .

 Cut:

 12 Milano Double Chocolate Cookies

into 8 pieces each.

Spread:

cookies onto bottom of baked graham cracker crust.

In a large bowl/mixer combine:

1 1/2 cups granulated sugar

5 Tbsp cocoa

2 Tbsp flour

1/4 tsp salt

Add:

1/2 cup evaporated milk

Mix until smooth scraping sides.

With mixer running,

Add:

3 eggs 

mix in one at a time

Add and beat until smooth:

1/3 cup butter 

(very soft/room temperature butter)

1 tsp vanilla

Pour into pie crust:

over chopped Milano cookies

Bake:

35-45 minutes 

until just the very center of pie jiggles.

Let cool at least 3 hours.  

Overnight is best, but what torture!

Slice small (very rich, but ohhhh so worth it) and

top with a dollop of whipped cream if you have it!

Don't forget to share!

you are loved