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Chocolate Cream Pie
Makes 12 servings.
1/2 - cup milk
1-1/2 - cup miniature marshmallows or 16 large jet-puffed
marshmallows
1 - bar (8 oz.) milk chocolate, chopped
1 - cup whipping (heavy) cream
1 - package (6 oz.) ready-to-use graham cracker or
chocolate-flavored pie crusts
- In 3-quart saucepan, add milk, marshmallows and chocolate.
- Heat
over low heat, stirring constantly, until you melt the chocolate and
marshmallows and mixture is well blended.
- Refrigerate about 20
minutes, stirring occasionally until mixture mounds slightly when
dropped from a spoon.
- In chilled medium bowl, add whipping cream. Beat with electric
mixer on high speed until soft peaks form.
- Fold chocolate mixture
into whipped cream.
- Pour into pie shell.
- Refrigerate uncovered about
8 hours or until set.
- Garnish with milk chocolate curls and whipped
cream if desired.
* Pie
Making Tips >>
*
Check Authentic
Pennsylvania Dutch Pie Recipes...
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