Decadent Truffle Bottom Chocolate Cream Pie

Categories: Pies, cheesecake, cobblers, tarts

Ingredients

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

Directions

1. prepare and bake pie crust in 9-inch plate as directed on package for unfilled 1-crust pie.

2. Place marshmallows and milk in large microwave-safe bowl. Microwave at medium 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 will chilled. Garnish with sweetened whipping cream and chocolate curls, if desired. Cover; refrigerate leftover pie.

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