Hershey's Decadent Truffle Bottom Chocolate Cream Pie
A rich and delicious treat! The quick and easy filling is made in the microwave.
Yield
12 servingsPrep
15 minCook
15 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
frozen |
|
|
| 2 | cups |
miniature marshmallows
|
|
| ½ | cup |
milk
|
|
| 2 | cups |
chocolate chips
special dark |
*
|
| 1 | cup |
heavy whipping cream
|
|
|
whipped cream
to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
frozen |
|
| 473 | ml |
miniature marshmallows
|
|
| 118 | ml |
milk
|
|
| 473 | ml |
chocolate chips
special dark |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
whipped cream
to serve |
*
|
Directions
Prepare and bake pie crust as directed on package for unfilled pie crust. Place marshmallows and milk in large microwave-safe bowl. Microwave on medium for 1 minute; stir.
If necessary, microwave on medium for 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 on medium for 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 temp.
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. Cover, refrigerate leftover pie.
