This recipe comes from a very old Betty Crocker baking cookbook. It is a nice alternative to French Silk Pie.
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Crust
one 8 or 9 inch baked pie shell, baked and cooled
Filling
1 1/2 cups mini marshmallows (or 16 large)
1/2 cup milk
1 (8 oz.) milk chocolate bar, broken into small pieces
1 cup chilled heavy whipping cream
Topping (Optional)
1 cup heavy whipping cream, whipped until stiff peaks form
1(8 oz) chocolate bar, the sides shaved with a vegetable peeler to form chocolate curls
In a heavy saucepan, heat the marshmallows, milk, and chocolate bar until melted and smooth. Chill this mixture until, stirring occasionally until it mounds slightly when dropped from a spoon. Whip the heavy whipping cream until stiff peaks form. Fold into the chocolate mixture and pour into the pie shell, chilling for at least 8 hours. Serve with the additional whipped cream, if desired.
Crust
one 8 or 9 inch baked pie shell, baked and cooled
Filling
1 1/2 cups mini marshmallows (or 16 large)
1/2 cup milk
1 (8 oz.) milk chocolate bar, broken into small pieces
1 cup chilled heavy whipping cream
Topping (Optional)
1 cup heavy whipping cream, whipped until stiff peaks form
1(8 oz) chocolate bar, the sides shaved with a vegetable peeler to form chocolate curls
In a heavy saucepan, heat the marshmallows, milk, and chocolate bar until melted and smooth. Chill this mixture until, stirring occasionally until it mounds slightly when dropped from a spoon. Whip the heavy whipping cream until stiff peaks form. Fold into the chocolate mixture and pour into the pie shell, chilling for at least 8 hours. Serve with the additional whipped cream, if desired.
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