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Blend the cookies until they are fine crumbs. Stir in the melted butter and blend it together again.
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Press the crust into a 9 inch pie dish. (Lay 2 sheets of cling wrap into your dish to make for easy pie removal later)
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In a medium-sized saucepan over medium heat, add the milk and chocolate.
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Bring the mixture to a simmer and let the chocolate melt gently.
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While simmering, mix the cornstarch with 4 teaspoons of water together to form a runny paste.
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Whisk the cornstarch mix into the chocolate whisking constantly until the mix is thick and smooth.
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Simmer on very low for about 2-3 minutes until the cornstarch is cooked out. Turn off the heat.
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Whisk in the vanilla extract and salt.
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Set aside to cool down. To prevent it from forming a skin on top lay cling film over the pan.
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Once cooled pour the chocolate pudding into your prepared crust. Spread it out with a spatula if it has thickened up. Place the pie in the fridge to set for 1 hour.
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For the Marshmallow Fluff: You can make it while the pie is setting in the fridge or you can make it up to a week in advance and store it in jars ready to use.
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Spoon around ¾ of the marshmallow fluff on top of the pie. Note that the Fluff will spread so take care not to put too much on.
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On low heat, carefully toast the top of the pie under the grill until toasted. Stand by the pie and keep a close eye on it as it toasts really fast and can burn.
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You can serve the pie straight away for place it in the fridge for up to 3 days.