Shelly's Recipe

MOCHA FRAPPE PIE

Category: Pies - Cream and Custard

Crust:
1-1/4 cups chocolate cookie crumbs
3 Tablespoons sugar
1/3 cup butter, melted
Filling:

1/2 lb. (about 35-40) large marshmallows
3 Tablespoons sugar
1/2 cup evaporated milk
3 teaspoons instant coffee or espresso powder
1 cup (6 oz.) semi-sweet chocolate chips
1 cup heavy whipping cream

To make the crust: Preheat oven to 375 degrees F. In a medium bowl, mix all ingredients until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 8 to 10 minutes until set. Cool completely.

To make the filling: In top of a double boiler, combine marshmallows, sugar, evaporated milk and instant coffee/espresso powder. Cook over boiling water, stirring occasionally, until marshmallows are melted. Remove from heat. (This can be done in the microwave, but be sure to keep a close eye on it so it doesn't boil over.) Stir in chocolate chips until well blended. Cool completely. Spread 3/4 cup of the cooled filling into the bottom of the cooled crust.

In a separate bowl, beat heavy cream until thick. Fold whipped cream into the remaining chocolate mixture. Pour over chocolate layer. Chill at least 2 hours before serving. Top with additional whipped cream, chocolate curls or chopped pecan if desired.