Chocolate Marshmallow Cookie Pie Recipes

CHOCOLATE MARSHMALLOW PIE

Chocolate Marshmallow Pie image

Make and share this Chocolate Marshmallow Pie recipe from Food.com.

Provided by RyGuy

Categories Pie

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

23 large marshmallows
1/2 cup milk
1/2 pint whipping cream (or 8 oz. Cool Whip)
1/2 teaspoon vanilla
1 dash salt
3 chocolate candy bars, shaved and divided
1 graham cracker crust (store bought works well)

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.

Nutrition Facts : Calories 550.7, Fat 31.9, SaturatedFat 14.8, Cholesterol 62.2, Sodium 317.5, Carbohydrate 63, Fiber 1.4, Sugar 42.1, Protein 5.3

CHOCOLATE-MARSHMALLOW PIE

Chocolate-Marshmallow Pie image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

12 whole chocolate graham crackers, roughly broken
3 tablespoons granulated sugar
1 stick unsalted butter, melted
1 stick unsalted butter
8 ounces milk chocolate, chopped
1/3 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour
1 cup cold heavy cream
2/3 cup marshmallow cream
1 tablespoon confectioners' sugar
Shaved chocolate, for topping

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.

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