Step 1: Ingredients & Tools
1 Pre-made chocolate cookie pie crust
16 oz Heavy whipping cream (divided)
6 oz marshmallows (4 cups mini, or 24 large ones)
½ cup chocolate syrup
2 pkgs Starbucks Via Mocha instant coffee
¼ tsp kosher salt
1 Tbl sugar
½ tsp vanilla
1 tsp unflavored gelatin
Dark chocolate bar for garnish
Saucepan and medium mixer bowl (or use a double boiler)
Hand or countertop mixer
Step 2: Starting the Filling
Put 1-inch of water into a saucepan and heat on the stove over medium heat.
Measure out the chocolate syrup and pour over the marshmallows.
Place the mixing bowl over the saucepan.
Add the 2 packages of the Via and the kosher salt to the marshmallows and chocolate syrup.
As the marshmallows begin to melt, stir often.
Keep stirring and heating until the marshmallows are melted and the mixture is smooth
Turn off the burner that is heating the water, and remove the mixing bowl to cool, while still stirring often. Let cool for 5 minutes.
Place the bowl into the refrigerator and chill for 10-15 minutes.
Step 3: Finishing the Filling
Remove the marshmallow mixture from the refrigerator, and dumpthe whipped cream onto the marshmallow mixture.
Fold the whipped cream into the marshmallow until mostly uniform and smooth.
Pour the mixture into the pre-made pie crust. Smooth and refrigerate.
Step 4: Toppping the Pie
Heat the water-gelatin in the microwave for 1 minute on high and stir. Repeat until the gelatin has fully dissolved. (Alternatively, you may place in a dish of hot water to heat and dissolve the gelatin. Let cool for 10-15 minutes.)
Pour the remaining whipping cream into the mixer bowl, add the sugar and vanilla. Whip until you can see trailing marks from the beaters in the whipping cream
Gradually pour the gelatin into the bowl while continuing to whip the cream. Whip until stiff peaks form.
Spread the whipping cream over the pie. Cover and refrigerate 4+ hours.
Step 5: Garnish and Serve
Cut and serve.