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    Chocolate Cream Pie


    Source of Recipe


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    1/2 cup milk
    1 1/2 cups miniature marshmallows
    1 bar (8 ounces) milk chocolate, chopped
    1 cup whipping (heavy) cream
    1 package (6 ounces) ready-to-use graham cracker or chocolate-flavored pie crusts

    Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.

    Beat whipping cream in chilled small bowl 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. Immediately refrigerate any remaining pie after serving. Makes 12 servings


 

 

 

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