Sunday, October 25, 2009

Chocolate Mousse Pie

1 Hershey's candy bar (with or without almonds)
16 large marshmallows or 1 1/2 C mini-marshmallows
1/2 C milk
2 C whipped cream
1 pastry shell, baked
or graham cracker or chocolate pie crust

Place the candy bar, marshmallows and milk in heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.  Cool.  Fold in whipped cream, pour into crust.  Refrigerate for at least 3 hours.  Before serving, I like to place chunks of one more candy bar on top.  

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