CHOCOLATE MALLOW PIE
To complete a meal, I often serve this not-too-sweet pie. This rich and cream dessert is so easy to assemble. To save time, I often prepare and freeze a graham cracker pie crust so all I have to do is thaw and fill it.-Glenda Parsonage, Maple Creek, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Beat in dry pudding mix and remaining milk. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.
Nutrition Facts : Calories 320 calories, Fat 17g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 444mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE-MARSHMALLOW CRèME PIE
Discover the most scrumptious marshmallow crème pie ever. This Chocolate-Marshmallow Crème Pie features a crushed peanut butter cookie crust.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 530, Fat 34 g, SaturatedFat 15 g, TransFat 1.5 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 53 g, Fiber 2 g, Sugar 30 g, Protein 7 g
CHOCOLATE-MARSHMALLOW PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
- Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
- Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
- Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.
CHOCO MALLOW PIE
No pudding in this quick and easy pie. Serve with extra topping, if desired. Prep time does not include chilling 2 hours.
Provided by Lorac
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place marshmallows and milk in a heavy sauce pan, cook over low heat until marshmallows melt.
- Stir in chocolate until melted, remove from heat and cool.
- Peel and slice bananas 1/4 inch thick, arrange over the baked crust.
- Fold whipped topping into the cooled chocolate mixture.
- Spread evenly over bananas and chill 2 hours.
CHOCOLATE MARSHMALLOW PIE
Make and share this Chocolate Marshmallow Pie recipe from Food.com.
Provided by RyGuy
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt marshmallows in milk in double boiler.
- When it is smooth, remove and cool.
- Whip cream until very stiff (or start with Cool Whip).
- Add salt and vanilla.
- Fold the whipped cream/Cool Whip into marshmallow mixture.
- Add shaved chocolate, reserving 2 tablespoons of chocolate for top of pie.
- Place mixture in pie crust and refrigerate for at least an hour.
- This pie is very good for several days in the refrigerator if kept covered.
Nutrition Facts : Calories 550.7, Fat 31.9, SaturatedFat 14.8, Cholesterol 62.2, Sodium 317.5, Carbohydrate 63, Fiber 1.4, Sugar 42.1, Protein 5.3
CHOCOLATE MARSHMALLOW PIE
I've been making chocolate pies and cakes for 50 years-this pie is one I made when our children were small because it tasted special without costing much. Everyone liked it so much, we still make it today.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine the first five ingredients in a heavy saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Remove from the heat. Add vanilla and marshmallow creme; stir just enough to distribute creme. Pour into pie crust; cool. Garnish with whipped cream.
Nutrition Facts :
CHOCOLATE SILK PIE WITH MARSHMALLOW MERINGUE
I spotted this recipe in the July 2010 Best Recipes cookbooklet, Kraft Philadelphia Desserts and More, & the chocoholic in me couldn't resist! Preparation time does not inclued the 2 hours or more needed for the assembled pie to set & firm up in the refrigerator. NOTE: The recipe actually calls for 4 ounces of cream cheese, but RecipeZaar doesn't recognize that amount, so, reduce that ingredient amount accordingly!
Provided by Sydney Mike
Categories Pie
Time 15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
- To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
- In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
- Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
- To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
- Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.
Nutrition Facts : Calories 357.1, Fat 20.3, SaturatedFat 9.3, Cholesterol 45.1, Sodium 414, Carbohydrate 40.9, Fiber 0.8, Sugar 23, Protein 4
EASY CHOCOLATE MALLOW PIE
If you like s'mores, you'll love this easy no-bake Chocolate Mallow Pie. It's ready to pop into the refrigerator in about 10 minutes.
Provided by My Food and Family
Categories Home
Time 4h35m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Microwave 2 cups marshmallows and 2 Tbsp. milk in microwaveable bowl on HIGH 45 sec.; stir. (Marshmallows will not be completely melted.) Refrigerate 15 min. or until cooled.
- Stir in 1 cup COOL WHIP with whisk until blended. Stir in remaining marshmallows. Spoon into crust.
- Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups COOL WHIP; spoon over marshmallow mixture. Top with remaining COOL WHIP. Drizzle with melted chocolate.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 450 mg, Carbohydrate 51 g, Fiber 1 g, Sugar 34 g, Protein 3 g
CMP (CHOCOLATE, MARSHMALLOW, PEANUT) PIE
This pie is inspired by the CMP sundae. This is a great dessert for potlucks. Cook time includes baking crust plus cooling time.
Provided by Parsley
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- For crust: Mix graham crumbs, melted butter and chopped peanuts together in bowl. Press into bottom of 13" x 9" baking pan. Bake at 350 for 15 minutes. Remove from oven and allow to cool---about 30 minutes.
- 1ST LAYER: Cream PB and cream cheese. Beat in sugar. Blend in 8 oz whipped topping. Spoon scattered dallops on to cooled crust and gently spread evenly over the crust.
- 2ND LAYER: Beat pudding mixes and milk until thick. Spoon scattered dallops on top of first layer and gently spread evenly.
- 3RD LAYER: Beat 12 oz. whipped topping with marshmallow fluff and spoon scattered dallops over 2nd layer---gently spread evenly over 2nd layer. Sprinkle with chopped peanuts and/or chocolate chips; if desired.
- Chill at least 1 hour before serving. Store in refridgerator.
Nutrition Facts : Calories 471.1, Fat 29.5, SaturatedFat 16.6, Cholesterol 36.7, Sodium 394.3, Carbohydrate 47.2, Fiber 1.5, Sugar 34.3, Protein 7.3
CHOCOLATE MARSHMALLOW COOKIE PIE
Make and share this Chocolate Marshmallow Cookie Pie recipe from Food.com.
Provided by Barenakedchef
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 8
Steps:
- In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.
Nutrition Facts : Calories 2365.1, Fat 86.2, SaturatedFat 58.3, Cholesterol 72.6, Sodium 3085.6, Carbohydrate 378, Fiber 7.9, Sugar 230.4, Protein 29.1
CHOCOLATE MARSHMALLOW PUMPKIN PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- For the ganache: Put the chocolate in a bowl. Heat the cream in a saucepan over medium heat until hot. Add the vanilla. Pour over the chocolate pieces and mix until the chocolate is melted and the mixture is combined.
- For the marshmallow whipped cream: In a mixer fitted with a paddle attachment, beat the marshmallow cream and butter until combined, about 30 seconds.
- In a mixer fitted with whisk attachment, whisk the cream in a separate mixer bowl until frothy. Lower the speed and gradually add the powdered sugar. When added, increase the speed and whisk until stiff peaks form. Add the marshmallow and butter mixture to the cream and whisk until smooth.
- For the pie: Pour the ganache over the pumpkin layer. Let set at room temperature for 40 minutes or flash-chill in the freezer for 15 minutes.
- Pile the marshmallow whipped cream over the ganache in a high-domed mound--scale is everything. Insert seasonal chocolate lollipops in the marshmallow whipped cream.
MARCIA-MALLOW PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h25m
Yield 8 slices
Number Of Ingredients 7
Steps:
- Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow the mixture to cool to the touch, about 20 minutes.
- Meanwhile, make the crust. Pulse the graham crackers in a food processor or crush using a rolling pin in a resealable plastic bag with the air taken out until they are evenly sized crumbs. Transfer the graham cracker crumbs to a bowl, add the sugar and mix until evenly combined. Next, pour in the melted butter and fold the mixture until the butter is distributed. It should be the texture of wet sand.
- Transfer the crumb mixture to a 9-inch pie pan, reserving a few pinches for garnishing the finished pie later. Press the crumbs into the bottom and sides of the pan to form a crust. Some will come up and over the top of the pan.
- When the marshmallow mixture has cooled, add the vanilla to the remaining heavy cream. Whip the cream by hand with a whisk or in a stand mixer with a whisk attachment to soft peaks. Gently fold the whipped cream into the cooled marshmallow mixture.
- Transfer the filling to the prepared crust and smooth out with a spatula. Sprinkle with the reserved graham crumb mixture and dot with the maraschino cherries, putting one directly in the center. Chill until set, about 3 hours.
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- Finely crush the chocolate cookies in a food processor or blender. Mix in the melted butter until evenly combined. Press the mixture into the bottoms and up the sides of a deep dish pie plate (9.5″x 2″) evenly and firmly. Chill the crust for at least 30 minutes.
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- If you don't have parchment, use waxed paper or plastic wrap., Combine the chocolate, cream, espresso powder, corn syrup, and vanilla in a microwave-safe bowl., Heat the mixture in the microwave (or in a saucepan set over low heat on the stove) until the cream is hot and the chocolate has softened., Remove from the heat, and stir until the chocolate has melted and everything is smooth., Spread about 3/4 cup of the melted chocolate in the bottom of the pan., Space the marshmallow halves atop the chocolate.
- Distribute the walnuts evenly in the spaces between the marshmallows., Spread the remaining chocolate atop the marshmallows and walnuts, spreading to the edge of the pan so that everything is covered., Refrigerate for an hour or so, to set the chocolate.
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