CHOCOLATE CREAM PIE
1/2 cup milk
1-1/2 cups miniature marshmallows or 16 large jet-puffed marshmallows
1 bar (8 oz.) milk chocolate, chopped
1 cup whipping (heavy) cream
1 pkg. (6 oz.) ready-to-use graham cracker or chocolate-flavored pie crust
1.  Heat milk, marshmallows and chocolate in 3-qt. 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.

2.  Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form.  Fold chocolate mixtue 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.
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