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How To Make Decadent Truffle Bottom Chocolate

Cream Pie

By: Nicole Wayman

You will need these ingredients:• 1 (1/2 of 15 – ounce package) refrigerated pie crust• 2 cups miniature marshmallows or 20 large marshmallows• ½ cup of milk• 2 cups (12 ounce package) Hershey’s Special Dark Chocolate chips•1 Cup (1/2 pint) heavy whipping cream• Sweetened whipped cream or whipped topping (optional)• Chocolate curls( optional)

Prepare and bake pie crust in 9inch pie plate as directed on

package for unfilled 1-crust pie.

Place pie crust in oven.

Bake for 10 minutes at 400 degrees.

Remove pie crust from oven and let cool.

Place marshmallows in large microwave safe bowl.

Place milk in large microwave safe bowl with Marshmallows.

Microwave at MEDIUM power (50%) 1 minute

Stir

Microwave at MEDIUM heat (50%) 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.

Spread 1 cup chocolate mixture over bottom of crust

Refrigerate

Cool remaining mixture to room temperature. Beat whipping

cream until stiff

gradually blend Whipping Cream into chocolate mixture,

combining thoroughly.

Spread over chocolate layer in pastry crust.

refrigerate 4 to 6 hours or until well chilled. Garnish with

sweetened whipped cream and chocolate curls, if desired.

Cover

Credits

Dave Wayman - photographerBrayden Wayman - helper

All photos taken on digital camera