Decadent Truffle Bottom Chocolate Cream Pie

Categories: Pies

Ingredients

• 1 (1/2 of 15 oz. pkg.) refrigerated pie crust
• 2 cups miniature marshmallows or 20 large marshmallows
• 1/2 cup milk
• 2 cups (12 oz. pkg.) Hersey's Special Dark Chocolate chips
• 1 cup (1/2 pt.) heavy whipping cream
• Sweetened whipped cream or whipped topping (opt.)
• chocolate curls (opt.)

Directions

1. Prepare and bake pie crust in 9-inch pie plate as directed for unfilled 1-crust pie.
2. Place marshmallows and milk in large microwave-safe bowl. Microwave at medium 1 minute, stir, if necessary, microwave 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 pie crust. Cover, refrigerate leftover pie

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