Directions

1. Place 1/3 cup (75 mL) chocolate chips and 2 tbsp (30 mL) milk in a microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds; stir. If necessary, microwave for an additional 15 seconds at a time, stirring after each interval, until chips are melted and mixture is smooth. Spread on the bottom of crust. Chill.

2. Combine marshmallows, remaining chips and milk in a saucepan set over medium heat. Cook, stirring constantly, until marshmallows are melted and mixture is well combined. Transfer to a large bowl; cool completely.

3. Fold 2 cups (500 mL) whipped topping into cooled marshmallow mixture. Measure out 2 cups (500 mL) and spread over chocolate in prepared crust. Fold the remaining whipped topping into the remaining marshmallow mixture; spread over surface of pie.

4. Cover and freeze for several hours until firm. Garnish with additional whipped topping or sweetened whipped cream. Tightly cover and re-freeze any leftover pie.

Makes 6 to 8 servings.