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Double Chocolate Cream Pie


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Double Chocolate Cream Pie 0 Picture


  • 1/2 cup milk
  • 1 1/2 cup mini marshmallows (or 16 large)
  • 1 bar (8oz) Hershey's milk chocolate
  • 1 cup heavy whipping cream
  • 1 pkg (6oz) ready to use choc pie crust
  • Strawberry slices (garnish)
  • mint leaves (garnish)



Step 1

1. Heat milk, marshmallows and choc in 3 at saucepan over low heat, stirring constantly until marshmallows and candy are melted and blended. Refrigerate approximately 20 min, stirring occasionally until mixture mounds slightly when dropped from a spoon.
2. Beat whipping cream in chilled large bowl w/electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie crust.
3. Refrigerate uncovered at least 8 hrs until set. Garnish w/strawberry slices and mint leaves.

Special touch: Drizzle melted semisweet choc around the edge of the pie shell. Just microwave choc chips in a resealable plastic bag, cut the corner and squeeze.

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