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Creamy Chocolate Pie
SUBMITTED by Mary
1 (9 inches) baked pastry shell
1 (7 ounces) jar marshmallow crème
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter
2 ounces unsweetened chocolate
1 cup heavy whipping cream, whipped
TOPPING:
1 cup heavy whipping cream
2 tablespoons powdered sugar
chocolate curls or chopped nuts, optional
In a heavy saucepan, combine the marshmallow creme, chocolate
chips, butter, and chocolate; cook and stir over low heat until
chocolate is melted and mixture is smooth. Cool completely. Fold
in whipped cream; pour into baked and cooled crust.
Prepare topping: Beat cream in a large mixing bowl until it
begins to thicken. Add powdered sugar; beat until stiff peaks
form. Spread over filling. Refrigerate several hours before
serving. Garnish with chocolate curls or chopped nuts if
desired.
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