Chocolate Cream Pie
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.
- 1/2 cup mllk
- 1 1/2cups 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