Chocolate marshmallow pie is very easy to make, and so delicious your taste buds will think they've died and gone to heaven! It is light and airy in texture and should be served chilled, which makes this an ideal summertime dessert. Feel free to adjust the amount of chocolate up or down as you see fit. There are many versions of this recipe and I have seen the amount of chocolate range from 2 to 10 ounces. This is your opportunity to use up any stale marshmallows that happen to be sitting around, and in the unlikely event that there is some uneaten chocolate in the house use that up as well!
Chocolate Marshmallow Pie
1 pre-baked 9-inch pastry shell
5 oz. chocolate, preferably dark or bittersweet
20 large (campfire) marshmallows (1 lb.)
1/2 cup milk
1 cup heavy whipping cream
Melt chocolate with marshmallows and milk in a heavy saucepan or double boiler over low heat until smooth and well blended, stirring occasionally. Remove from heat and cool completely (do not refrigerate). Whip cream until stiff peaks form. Fold cream into chocolate mixture. Pour into pastry shell and chill for 4 hours until set.
Note: A 1-lb. bag of regular or miniature marshmallows may also be used.