Friday, June 8, 2012


1 (8-oz) milk chocolate or special dark candy bar
1/3 cup milk
1 1/2 cups miniature marshmallows
1 cup heavy cream
Chocolate crumb pie crust

Chocolate crumb crust:  Combine 1 1/2 cups vanilla wafer OR graham cracker crumbs, 1/3 cup unsweetened cocoa powder, 1/3 cup powdered sugar, and 6 tablespoons butter that has been melted.  Press mixture onto the bottom and up the sides of a 9-inch pie pan.  Bake at 350 degrees for 8 to 10 minutes.  Cool before adding filling.

Filling: Break bar into sections; melt with milk and marshmallows in the top of a double boiler over hot water stirring constantly until smooth.  Cool to room temperature.

Whip the heavy cream until stiff; fold into the chocolate mixture.  Pour the filling into the cooled crust and chill several hours.  Garnish with dollops of whipped cream and squares of chocolate candy bar.


Linda said...
This comment has been removed by a blog administrator.
Linda said...

Oh, how yummy! I finally got the handle on making a decent gluten free graham cracker pie crust. Guess what I'll be making...:-)
Thanks for the great idea! Linda

Grandma aka Linda Wilson said...

Hope you enjoy it! Glad you got your gluten-free crust perfected!