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
CHOCOLATE MARSHMALLOW PIE
I've been making chocolate pies and cakes for 50 years-this pie is one I made when our children were small because it tasted special without costing much. Everyone liked it so much, we still make it today.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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
MARSHMALLOW CHOCOLATE CHIP PIE
This is a creamy marshmallow pie with bits of chocolate.
Provided by Nancy
Categories No-Bake Pies
Time 13h50m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 387.3 calories, Carbohydrate 45.6 g, Cholesterol 61.7 mg, Fat 22.3 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 12.6 g, Sodium 259.9 mg, Sugar 25.5 g
MARSHMALLOW CHOCOLATE CHIP PIE
This is a creamy marshmallow pie with bits of chocolate.
Provided by Nancy
Categories No-Bake Pies
Time 13h50m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 387.3 calories, Carbohydrate 45.6 g, Cholesterol 61.7 mg, Fat 22.3 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 12.6 g, Sodium 259.9 mg, Sugar 25.5 g
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NO BAKE CREAMY MARSHMALLOW CHOCOLATE PIE | COOKIES …
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5/5 (5)Total Time 2 hrs 25 minsCategory PieCalories 340 per serving
- Finely crush the chocolate cookies in a food processor or blender. Mix in the melted butter until evenly combined. Press the mixture into the bottoms and up the sides of a deep dish pie plate (9.5″x 2″) evenly and firmly. Chill the crust for at least 30 minutes.
- Meanwhile, over a double boiler melt the marshmallows and the milk together, stirring frequently. Once the marshmallows are all melted remove the bowl from the double boiler and stir in the chopped chocolate until it’s melted and smooth. Allow the chocolate mixture to cool to room temperature, stirring occasionally.
- Once the chocolate is cooled, place the heavy cream in the bowl of your stand mixer fitted with the whisk attachment. Beat the cream on medium high speed for 1-2 minutes until stiff peaks form. Fold the whipped cream into the cooled chocolate until it’s evenly combined.
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