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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