Chocolate Cream Pie
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.