GOOEY CHOCOLATE CHIP AND MARSHMALLOW COOKIE PIE
The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip marshmallow cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!
Provided by Averie Sunshine
Categories Cookies
Time 28m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and spray a 9-inch glass pie plate very well with cooking spray; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment or large bowl and electric handheld mixer, beat the butter on low speed until smooth, about 1 minute.
- Add the sugars and beat on medium-high speed until creamed and well combined, about 2 to 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, salt, and mix until just combined, about 30 seconds.
- Add the chocolate chips and beat for a few seconds on low speed to incorporate.
- Add the marshmallows and beat for a few seconds on low speed to incorporate. They may be a little finicky and not want to incorporate but do the best you can to incorporate them.
- Transfer dough to prepared pie plate (Tip - Make sure you have some marshmallows at the top for visual appeal and the less you have actually touching the sides or base of the pie dish, the easier your cleanup will be later on) and smooth with a spatula as necessary.
- Bake for about 18 to 20 minutes, or until center is just set and marshmallows are just barely golden. Edges will be more set and lightly golden; do not overbake because the pie tastes much better on the gooey side.
- Allow the pie to cool until it's comfortable to eat.
Nutrition Facts : Calories 344 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 257 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHOCOLATE PIE WITH MARSHMALLOWS
This rich and fudgy cream cheese pie should serve eight, but it never does because so many folks request a second slice! I've been cooking more than 60 years...and this is the best chocolate pie recipe I've found. -Louise Genn, Cosmopolis, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 615 calories, Fat 38g fat (23g saturated fat), Cholesterol 58mg cholesterol, Sodium 310mg sodium, Carbohydrate 66g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE MARSHMALLOW PIE
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
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
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
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 SILK PIE WITH MARSHMALLOW MERINGUE
I spotted this recipe in the July 2010 Best Recipes cookbooklet, Kraft Philadelphia Desserts and More, & the chocoholic in me couldn't resist! Preparation time does not inclued the 2 hours or more needed for the assembled pie to set & firm up in the refrigerator. NOTE: The recipe actually calls for 4 ounces of cream cheese, but RecipeZaar doesn't recognize that amount, so, reduce that ingredient amount accordingly!
Provided by Sydney Mike
Categories Pie
Time 15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
- To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
- In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
- Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
- To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
- Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.
Nutrition Facts : Calories 357.1, Fat 20.3, SaturatedFat 9.3, Cholesterol 45.1, Sodium 414, Carbohydrate 40.9, Fiber 0.8, Sugar 23, Protein 4
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