Ingredients

  • 1 unbaked pie sheet
  • 1 jar (7oz) marshmallow cream
  • 1 cup semisweet chocolate (6oz)
  • 1/4 cup butter, cubed
  • 2 ounces unsweet chocolate
  • 1 cup heavy whipping cream, whipped

Topping Ingredients

  • 1 cup heavy whipping cream
  • 2 Tbsp powdered sugar
  • chocolate curls or mini chocolate chips
  • 2 Tbsp cold coffee

Directions (Rewritten)

  1. Line unpricked pie shell with double thickness aluminum foil. Bake at 450 for 8 minutes. Cool on wire rack.
  2. In a heavy saucepan, combine marshmallow cream, chocolate chips, butter, unsweet chocolate, and coffee. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool completely then fold in whipped cream. Pour into crust.
  3. To make topping… In large bowl, beat cream until it begins to thicken. Add sugar and beat until stiff peaks form. Spread over chocolate top with curls or mini chips.
  4. Refrigerate for at least 3 hours.

Directions (Original)

Line unpricked pie shell with double thickness aluminum foil. Bake at 450 for 8 minutes. Cool on wire rack. In a heavy saucepan combine marshmallow cream, chocolate chips, butter, unsweet chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool completely then fold in whipped cream. Pour into crust. TOPPING: In large bowl beat cream until begins to thicken, add sugar and beat until stiff peaks form. Spread over chocolate top with curls or mini chips. Refrigerate for at least 3 hours.

Source

Brown, Rita (2021) Recipes from Mamaw Rita, p. 62