Chocolate marshmallow mousse pie

Yield: 1 Servings

Measure Ingredient
1 \N Ready; (15 oz) pie crust
1 teaspoon Flour
¼ cup Firmly packed brown sugar
3 tablespoons Cornstarch
¼ teaspoon Salt
1½ cup Milk
6 \N Squares semi-sweet chocolate; chopped
2 teaspoons Vanilla
1 cup Mini marshmallows
1 cup Whipping cream
¼ cup Powdered sugar
½ cup Chopped pecans
\N \N Whipping cream; whipped, sweetened
8 \N Pecan halves; optional


Heat the oven to 450* F. prepare pie crust according to directions on the pkg. place prepared crust in bottom and up sides of 9 - 10 inch tart pan.

trim edges. generously prick crust with fork. bake at 450 * for 9 to 11 mins. or until lightly cool.

In med. saucepan, combine brown sugar, cornstarch, and salt; mix well.

gradually add milk and cook over med. heat until mixture boils and thickens; using wire wisk, stir constantly. remove from heat; stir in coc.

and vanilla until mixture is smooth. cool mixture 5 to 10 mins. stir in marshmallows. refrigerate about 25 mins. or until cool and thickened.

in sm. bowl, beat 1 c. whipping cream until soft peaks form. add powdered sugar, beating until stiff peaks form. fold whipped cream into cooled choc.

mix. stir in ½ c. pecans. pour into cooled pie crust. refrigerate for at least 2 hours or until firm. garnish with whipped cream and pecan halves or as desire. store in refrigerator. 8 sevings.

from Four Seasons of Pie Baking, by Pillsbury Posted to recipelu-digest Volume 01 Number 541 by Kara9718<Kara9718@...> on Jan 17, 1998

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