December Pie: Chocolate

Now, I know I’ve done a chocolate pie once before, but that chocolate buttermilk pie is nothing compared to the light yet rich, delightful creation that is this chocolate pie. This is hands down my favorite pie. Ever. It’s like a chocolate cloud in a graham cracker crust. And no, I’m not being facetious.

The recipe I use is an old family one that is very similar to this Hershey Fudge Bottomed Chocolate Layer Pie:

Ingredients

1-1/2 cups miniature marshmallows
1 tub (8 oz.) frozen non-dairy whipped topping, thawed and divided
Additional whipped topping or sweetened whipped cream (optional)

2 tablespoonsplus 1/4 cup milk, divided
1 packaged chocolate crumb crust (6 oz.)
1 cup HERSHEY’S SPECIAL DARK Chocolate Chips, divided

In my recipe we use a combination of milk and dark Dove Chocolates. We also use a graham cracker crust, but I’m sure chocolate crumb would be tasty too.

Directions

1. Place 1/3 cup chocolate chips and 2 tablespoons milk in microwave-safe bowl. Microwave 30 seconds at MEDIUM (50%); stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing next step.

2. Place marshmallows, remaining 2/3 cup chocolate chips and remaining 1/4 cup milk in small saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is well blended. Transfer to separate large bowl; cool completely.

3. Stir 2 cups whipped topping into cooled chocolate mixture; spread 2 cups mixture over chocolate in crust. Blend remaining whipped topping and remaining chocolate mixture; spread over surface of pie.