Sunday, December 30, 2012

Chocolate Mousse Pie

This is one of the 1st recipes I remember making from Quick Cooking Magazine. I'm not a huge pie person, but this one is easy & delicious.

Chocolate Mousse Pie
(From Quick Cooking Premiere Magazine)

Photo from
1 milk chocolate candy bar with or without almonds (7 oz) (I use Original Hershey's Chocolate Bar without almonds)
16 large marshmallows or 1-1/2 cups of mini marshmallows
1/2 cup milk
2 cups whipping cream, whipped (I use 2 cups of cool whip)
1 pastry shell, baked or graham cracker or chocolate crumb crust (8" or 9")

Place the candy bar, marshmallows & milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted & mixture is smooth. Cool. Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours.

Garnish with additional chocolate pieces or curls.

Makes 6-8 servings.

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