Chocolate marshmallow mousse pie
Chocolate Marshmallow Mousse Pie
Last updated 6/12/2012 1:15:38 AM. Recipe ID 45126. Report a problem with this recipe.
Title: Chocolate marshmallow mousse pie
Yield: 1 Servings
1 Ready; (15 oz) pie crust
1 ts Flour
1/4 c Firmly packed brown sugar
3 tb Cornstarch
1/4 ts Salt
1 1/2 c Milk
6 Squares semi-sweet
2 ts Vanilla
1 c Mini marshmallows
1 c Whipping cream
1/4 c Powdered sugar
1/2 c Chopped pecans
Whipping cream; whipped,
8 Pecan halves; optional
Heat the oven to 450* F. prepare pie crust according to directions on
the pkg. place prepared crust in bottom and up sides of 9 - 10 inch
tart pan. trim edges. generously prick crust with fork. bake at 450 *
for 9 to 11 mins. or until lightly cool.
In med. saucepan, combine brown sugar, cornstarch, and salt; mix well.
gradually add milk and cook over med. heat until mixture boils and
thickens; using wire wisk, stir constantly. remove from heat; stir in
coc. and vanilla until mixture is smooth. cool mixture 5 to 10 mins.
stir in marshmallows. refrigerate about 25 mins. or until cool and
in sm. bowl, beat 1 c. whipping cream until soft peaks form. add
powdered sugar, beating until stiff peaks form. fold whipped cream
into cooled choc. mix. stir in 1/2 c. pecans. pour into cooled pie
crust. refrigerate for at least 2 hours or until firm. garnish with
whipped cream and pecan halves or as desire. store in refrigerator. 8
from Four Seasons of Pie Baking, by Pillsbury
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