Chocolate Cream Pie 1/2 cup milk 1 1/2 cups mini marshmallows or 16 large jet-puffed 1 bar (8 ounces) milk chocolate, chopped 1 cup heavy whipping cream 9-inch ready-to-use graham cracker or chocolate-flavored pie shell Heat milk, marshmellows 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 on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell and refrigerate uncovered about 8 hours or until set. Garnish with chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving. |