Easy No-Bake Milk Chocolate Pie

Instructions

1. In a food processor, pulse the sandwich cookies until the mixture is mostly fine crumbs with small chunks of cookies here and there.
2. Add the melted butter and salt and pulse to combine. (You can also do this step by adding the cookies to a large zip-seal bag and crushing them using a rolling pin until finely crumbled. Add the butter and kosher salt and mix to incorporate.)
3. Transfer the cookie mixture to a 10-inch pie dish. Use your hands or the bottom of a glass to press the mixture into an even layer covering the sides and bottom of the dish. Set the dish in the freezer while you make the filling.
4. In a small saucepan, bring 1 inch of water to a simmer. In a medium heatproof bowl, add the chocolate and place the bowl on top of the pan, trapping the steam. (Make sure the bottom of the bowl doesn’t touch the water.)
5. Using a small silicone spatula, stir the chocolate constantly as it melts. When about three-quarters of the chocolate has melted, remove the bowl and continue stirring until all of the chocolate is melted. (You can also melt the chocolate in 15-second spurts in the microwave if you’re more comfortable with it.) Set the melted chocolate aside to cool to room temperature.
6. In a large bowl, and using an electric mixer (or in a bowl using just a whisk and your muscles), combine the cream and kosher salt. Whip the cream to soft peaks, about 3 minutes of constant whipping.
7. Add the sour cream to the bowl and continue whipping until incorporated.
8. Slowly stream in the cooled melted chocolate, whipping constantly, until all of the chocolate is incorporated and the mixture reaches stiff peaks.
9. Remove the pie crust from the freezer. Dollop the milk chocolate filling on the crust and evenly spread it using an offset or silicone spatula.
10. Refrigerate the pie for at least 3 hours before serving. Top the pie with flaky salt and a little bit of melted or shaved chocolate. Slice and serve.