The best delicious Chocolate Marshmallow Mousse Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Marshmallow Mousse Pie recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Marshmallow Mousse Pie.
Ready to make this Chocolate Marshmallow Mousse Pie Recipe? Let’s do it!
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1 Ready; (15 oz) pie crust
1 ts Flour
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
Yields
1 Servings
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