Chocolate-Marshmallow Cream Pie
Need a gluten free hor d'oeuvre? Chocolate-Marshmallow Cream Pie could be an outstanding recipe to try. This recipe makes 30 servings with 81 calories, 1g of protein, and 6g of fat each. For 14 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe is liked by 10 foodies and cooks. Head to the store and pick up margarine, marshmallows, milk, and a few other things to make it today. It is brought to you by KraftRecipes.com. From preparation to the plate, this recipe takes about 3 hours and 30 minutes. With a spoonacular score of 5%, this dish is very bad (but still fixable). Similar recipes include Chocolate-Marshmallow Cream Pie, Marshmallow Ice Cream Pie, and Coconut Marshmallow Cream Meringue Pie.
Servings: 30
Preparation duration: 30 minutes
Cooking duration: 210 minutes
Ingredients:
1/4 cup (1/2 stick) margarine or butter, melted
24 JET-PUFFED Marshmallows
1/2 cup milk
24 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. PLANTERS COCKTAIL Peanuts, chopped
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1-1/2 cups whipping cream, divided
Equipment:
sauce pan
hand mixer
bowl
Cooking instruction summary:
Coarsely chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use. Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; cool completely. Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.
Step by step:
1. Coarsely chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine.
2. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use.
3. Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.
4. Remove from heat; cool completely.
5. Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form.
6. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.
Nutrition Information:
covered percent of daily need
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