1/2 cup milk
1 1/2 cups miniature marshmallows or 16 large jet-puffed marshmallows
1 bar (8 ounces) milk chocolate, chopped
1 cup whipping (heavy) cream
9 inch ready-to-use graham cracker or chocolate-flavored pie shell


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

This recipe displayed with permission from General Mills, Inc.