1 (8-oz) milk chocolate or special dark chocolate 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.
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.
file photo for reference
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