Chocolate Cream Pie Ingredients 1/2 cup milk 1 1/2 cups miniature marshmallows (or) 16 large jet-puffed marshmallows 1 bar (8 ounces) milk chocolate, chopped 1 cup whipping (heavy) cream 1 package (6 ounces) ready-to-use graham cracker (or) Chocolate-flavored pie crust Directions Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marsh mallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving. Back