Chocolate Espresso Slab Pie

Forget about baking tons of pies for a crowd. We have discovered…
Super-Size Slab Pies…Look for a new recipe each Friday until Thanksgiving!

First up: Chocolate-Espresso Slab Pie
1 ½ boxes (9 oz each) Nabisco Famous Chocolate Wafers
1 ½ sticks (3/4 cup) unsalted butter, melted
2/3 cup sugar
½ cup cornstarch
1/3 cup unsweetened cocoa powder
2 tablespoons instant espresso powder
1/4 teaspoon salt
6 cups 2% or whole milk
½ cup semisweet chocolate chips
1 teaspoon vanilla extract
Whipped cream and chocolate-covered espresso beans (optional)

Heat oven to 350 degrees . In a food processor, pulse cookies until fine crumbs form. Pour in melted butter and combine until well blended. Transfer to a rimmed 15 x 10-inch sheet pan. Using the bottom of a measuring cup, press firmly into bottom and up sides of pan. Bake 15 minutes. Cool while preparing filling.
In a medium pot, whisk sugar and next 4 ingredients until combined. Whisk in milk, then bring to a boil, stirring occasionally. Reduce to a simmer and cook 6 to 8 minutes, stirring often, until thickened. Remove from heat and stir in chocolate chips and vanilla extract until smooth.
Pour filling into crust. Gently cover with plastic wrap and refrigerate overnight. Serve with whipped cream and chopped chocolate-covered espresso beans, if desired.
Whip it. Whip it good. For the easiest pie topping, beat 1 cup cold heavy cream with 1 tsp sugar and ½ tsp vanilla extract until it reaches stiff peaks.

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