Friday, June 8, 2012

CHOCOLATE BAR PIE

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.

3 comments:

Linda said...
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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!