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8.10.2011

S'more Truffle Pie

Honey Grahams, finely crushed (about 1-1/3 cups crumbs)
1/4 cup  (1/2 stick) butter or margarine, melted
1/4 cup sugar
2/3 cup  whipping cream
1-1/2 pkg. (12 squares) Semi-Sweet Chocolate, chopped
2-1/2 cups  Miniature Marshmallows, divided
1/4 cup milk
1 tub  (8 oz.)  Whipped Topping, thawed

Mix graham crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate. Microwave cream in medium microwavable bowl on HIGH 1-1/2 minutes or until cream just comes to boil. Add chocolate; stir. Let stand 2 minutes; stir with wire whisk until chocolate is completely melted and mixture is well blended. Pour into crust. Refrigerate 30 minutes or until firm.
Meanwhile, place 2 cups of the marshmallows and milk in large microwavable bowl. Microwave on HIGH 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Refrigerate 15 minutes or until cooled. Add whipped topping; stir with wire whisk until well blended. Spread over chocolate layer in crust. Refrigerate 3 hours or until firm. Sprinkle with remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.

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