Carmen Jacksons Chocolate Marshmallow Pie Recipes

CHOCOLATE-MARSHMALLOW PIE

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
• Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
• Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

CHOCOLATE SURPRISE MARSHMALLOW PIES

Steps:

• Heat oven to 425 degrees F. Place six 6-oz custard cups, upside down, on cookie sheet. Spray cups with nonstick cooking spray.
• Remove pie crusts from pouches; unroll on work surface. Cut three 5-inch rounds from each crust. Drape each round over sprayed inverted custard cup on cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Cool baked shells on cups for 30 minutes or until completely cooled. Remove shells from cups. If desired, cut shapes, such as chicks, stars or hearts from crust scraps using small cookie cutter. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until golden brown. Cool completely.
• In medium saucepan, combine milk and marshmallows; cook over medium-low heat for about 4 minutes or until marshmallows are melted, stirring constantly. Remove from heat; cool 30 minutes or until completely cooled, stirring occasionally.
• In small bowl, fold cooled marshmallow mixture into whipped topping. Stir in grated chocolate.
• To serve, place cooled shells on individual dessert plates. Spread 1 tablespoon hot fudge topping in each baked shell. Spoon marshmallow mixture evenly into baked shells. Stand 1 cutout in center of each. Top each pie with raspberries and mint sprig.

CHOCOLATE MARSHMALLOW PIE

Steps:

• Melt marshmallows in milk in double boiler.
• When it is smooth, remove and cool.
• Whip cream until very stiff (or start with Cool Whip).
• Add salt and vanilla.
• Fold the whipped cream/Cool Whip into marshmallow mixture.
• Add shaved chocolate, reserving 2 tablespoons of chocolate for top of pie.
• Place mixture in pie crust and refrigerate for at least an hour.
• This pie is very good for several days in the refrigerator if kept covered.

CHOCOLATE MALLOW PIE

Steps:

• In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Beat in dry pudding mix and remaining milk. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.