Chocolate Crust

1. Stir together the ground cookies and melted butter. Press into a deep 9” pie dish and place in the refrigerator. 

Chocolate Pie Filling

1. In a large bowl, add HALF the jar of fluff, butter, and chocolate in that order so that the fluff is at the bottom of the bowl. 
2. In a medium saucepan, add 2 CUPS of heavy cream and place over medium heat. Heat until it just starts to steam, stirring occasionally, about 5 minutes. Do not bubble otherwise the filling with not set.
3. Pour over the bowl of chocolate and let it sit for a couple minutes. Then whisk until smooth and all of the chocolate is melted. The marshmallow will appear clumpy at first, but keep whisking and it will slowly break up and dissolve into the chocolate.
4. Pour the filling through a fine mesh sieve and into the crust. If you have any filling that won’t fit, pour into a container and chill for a nice little snack!
5. Tap the pan a couple times to release any air bubbles. Let the pie rest at room temperature for about 2 hours to thicken, then transfer to the refrigerator to chill overnight. 
6. Now make the whipped cream. In a large bowl using a hand or stand mixer with the whisk attachment, whip the remaining 1 CUP of cream on high speed until it JUST starts to thicken. Then scoop in the remaining fluff and whip until thickened, about 1 minute. 
7. Scoop the whipped cream into a container and chill overnight as well. 
8. To serve, you can dish out the slices when the pie is fresh from the refrigerator. 
9. Dollop the slice with a good scoop of whipped cream and shave some chocolate on top. Now dig in!