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.
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 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.
CHOCOLATE PIE WITH MARSHMALLOWS
This rich and fudgy cream cheese pie should serve eight, but it never does because so many folks request a second slice! I've been cooking more than 60 years...and this is the best chocolate pie recipe I've found. -Louise Genn, Cosmopolis, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cookie crumbs, butter and sugar. Press into a 9-in. pie plate. Bake at 375° for 8-10 minutes or until set; cool completely on a wire rack., In a large bowl, beat cream cheese and chocolate syrup until blended. Beat in melted chips. Set aside 1/4 cup of whipped topping. Fold marshmallows and remaining whipped topping into chocolate mixture., Spoon filling into crust. Refrigerate for at least 8 hours or overnight. Top with reserved whipped topping. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 615 calories, Fat 38g fat (23g saturated fat), Cholesterol 58mg cholesterol, Sodium 310mg sodium, Carbohydrate 66g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.
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 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
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.
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