Shelly's Recipe

*TRUFFLE BOTTOM CHOCOLATE CREAM PIE*

Category: Pies - Cream and Custard

1 (1/2 of 15-oz. pkg.) refrigerated pie crust
2 cups miniature marshmallows or 20 large marshmallows
1/2 cup milk
2 cups dark chocolate chips
1 cup (1/2 pt.) heavy whipping cream
Sweetened whipped cream or whipped topping (optional)
Chocolate curls (optional)

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

Place marshmallows and milk in large microwave-safe bowl. Microwave at MEDIUM (50%) 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.

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 well chilled. Garnish with sweetened whipped cream and chocolate curls, if desired. Cover; refrigerate leftover pie.