Title: Chocolate marshmallow mousse pie
 Categories: None
      Yield: 1 Servings
 
      1    Ready; (15 oz) pie crust
      1 ts Flour

MMMMM--------------------------FILLING-------------------------------
    1/4 c  Firmly packed brown sugar
      3 tb Cornstarch
    1/4 ts Salt
  1 1/2 c  Milk
      6    Squares semi-sweet
           -chocolate; chopped
      2 ts Vanilla
      1 c  Mini marshmallows
      1 c  Whipping cream
    1/4 c  Powdered sugar
    1/2 c  Chopped pecans
           Whipping cream; whipped,
           -sweetened
      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
  thickened.
  
  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
  sevings.
  
  from Four Seasons of Pie Baking, by Pillsbury