Chocolate Pie With Marshmallows Recipes

MARSHMALLOW CHOCOLATE CHIP PIE

Steps:

• Mix crushed graham crackers with butter or margarine. Reserve 2 tablespoons of this mixture for the top of the pie. Press remaining mixture in pie pan.
• Cook milk and marshmallows in a double boiler until marshmallows are melted.
• Cool marshmallow mixture. Fold in whipped cream, and add grated chocolate.
• Pour chocolate marshmallow mixture into graham cracker pie shell, and put reserved crumbs on top. Refrigerate several hours or overnight.

CHOCOLATE PIE WITH MARSHMALLOWS

Steps:

• In a large bowl, combine the cookie crumbs, butter and sugar. Press into a 9-in. pie plate. Bake at 375° for 8-10 minutes or until set; cool completely on a wire rack., In a large bowl, beat cream cheese and chocolate syrup until blended. Beat in melted chips. Set aside 1/4 cup of whipped topping. Fold marshmallows and remaining whipped topping into chocolate mixture., Spoon filling into crust. Refrigerate for at least 8 hours or overnight. Top with reserved whipped topping. Garnish with chocolate curls if desired.

CREAMY CHOCOLATE MOUSSE PIE

Steps:

• Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
• Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

CHOCOLATE MARSHMALLOW PIE

Steps:

• Combine the first five ingredients in a heavy saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Remove from the heat. Add vanilla and marshmallow creme; stir just enough to distribute creme. Pour into pie crust; cool. Garnish with whipped cream.

26 EASY MARSHMALLOW RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a marshmallow treat in 30 minutes or less!

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.

SMORES CHOCOLATE PIE

Steps:

• Preheat oven to 325 degrees.
• To make the crust, add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine.Add the melted butter and stir until well combined and crumbly.Pour the mixture into a 9-inch pie pan and spread the crumbs around so that they are evenly dispersed.Press the crumbs into the bottom and up the sides of the pan.
• Bake for 8-10 minutes, then set aside to cool.
• To make the filling, whisk the cornstarch, sugar and salt together in a medium sized saucepan,.
• Add the egg yolks, milk and heavy cream and whisk to combine.
• Heat over medium heat while whisking constantly until the mixture starts to bubble around the edges and thicken to a pudding like consistency.
• Remove mixture from the heat and stir in the chocolate, butter, and vanilla extract. Stir until combined and all the chocolate and butter is melted. The mixture should be smooth.
• Pour mixture into the prepared pie crust. Smooth the top. Place in the refrigerator to chill for 5-6 hours, or until completely cool and firm.
• For the topping, preheat the oven to 350 degrees F.
• Place the regular sized marshmallows halves around the top of the pie, then fill in the additional space with the mini marshmallows.
• Bake for 3-4 minutes or until marshmallows get puffy, then turn to broil on low for 2-4 minutes, depending on how browned you want it.
• You can serve this pie warm right out of the oven or after it has cooled. I personally like it warm - it's more s'mores-like. The filling will still be cool, but not as cold.
• Store the pie well covered in the fridge. You can warm individual slices back up a touch in the oven or microwave, if desired. Be aware that the sticky marshmallows can be tough to cut through. You could also use a meringue topping, if you'd like something that's easier to slice. I'd recommend the topping from this cheesecake.

CHOCOLATE CREAM PIE WITH MARSHMALLOW MERINGUE

Steps:

• Crust Directions:1. Preheat oven to 350 degrees2. In a large bowl combine the melted butter, flour, brown sugar and pecans with a fork3. Push crust into a 9 inch pie dish and bake in the oven for 15-20 minutes or just until the crust begins to brownChocolate creme directions1.Using a medium sauce pan, combine the milk and chocolate chips2.Place sauce pan over high heat and gradually stir until melted, about 1-2 minutes3.In a large bowl, mix together the egg yolk, and sugar until the eggs turn a pale yellow4.Mix in the cornstarch, salt, and vanilla until combined5.Gradually combine the chocolate mixture into the egg mixture. Make sure you are whisking the egg mixture while pouring the chocolate mixture into it to avoid scrambling the eggs6.Pour the combined mixture back into the sauce pan and place on the stove on medium to high heat and bring to a boil while gradually whisking the mixture.7.Remove from heat and whisk for about 2 minutes8.Pour chocolate creme into the baked pie crust9.Cover the chocolate creme with plastic wrap and place into the fridge for 5 hoursMarshmallow Meringue Directions:1.In a large bowl, scoop the marshmallow fluff into the bowl and set aside2.Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.3.Gradually beat in the sugar into the egg whites until stiff peaks form4.Gently fold in the egg whites into the marshmallow fluff until fully incorporated5.Spoon half of the marshmallow meringue into a piping bag and the other half onto the top of the pie6.Spread evenly with a knife7.Pipe meringue all across the top of the pie8.Preheat oven to 350 degrees or you can use a kitchen flame torch9.Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned10.Using a flame torch, lightly toast the meringue11. Sprinkle mini chocolate chips onto the top of the pie

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 MARSHMALLOW COOKIE PIE

Steps:

• In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.