Decadent Truffle Bottom Chocolate Cream Pie
Silky smooth chocolate cream melts into a layer of truffle to bring out true richness in this recipe. Add a sprinkle of chocolate curls to top it off.
Ingredients
- 1 refrigerated pie crust (1/2 of 15-oz. pkg.)
- 2 cups miniature marshmallows or 20 large marshmallows
- 1/2 cup milk
- 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips (12-oz. pkg.)
- 1 cup heavy whipping cream (1/2 pt.)
- Sweetened whipped cream or whipped topping (optional)
- Chocolate curls (optional)
Directions
- 1. Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled 1-crust pie.
- 2. Place marshmallows and milk in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until marshmallows are melted and mixture is smooth when stirred. Add chocolate chips; stir until melted and mixture is smooth. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread 1 cup chocolate mixture over bottom of crust; refrigerate. Cool remaining mixture to room temperature.
- 3. Beat whipping cream until stiff; gradually blend into chocolate mixture, combining thoroughly. Spread over chocolate layer in pastry crust. Cover; refrigerate 4 to 6 hours or until well chilled. Garnish with sweetened whipped cream and chocolate curls, if desired. Cover; refrigerate leftover pie. Makes 8 servings.
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