I discovered this recipe several Thanksgivings ago. I don’t make it often but revived it for this years Thanksgiving dinner. It was just as delicious and chocolatey as I remember. The hardest thing about making this pie is waiting for it to chill.
1 chocolate pie crust
1 1/4 cups heavy cream
8 ounces bittersweet chocolate, chopped
2 cups miniature marshmallows
3 tablespoons sifted unsweetened cocoa powder
Chop the bittersweet chocolate.
In a saucepan over medium-low heat, stir 1/4 cup cream, chocolate and marshmallows until smooth, 5 minutes.
Remove from heat and let cool for 15 minutes.
Whip 1 cup cream until soft peaks form.
Add cocoa; beat until stiff peaks form.
Stir a third of whipped cream into chocolate mixture; gently fold chocolate mixture into whipped cream.
Spoon mixture into pie shell.
Chill until set, about 2 hours.
Garnish with whipped cream and if you want to be really creative shave some bittersweet chocolate on the pie before it sets.