BRANDY ALEXANDER PIE

Steps:

• Prepare Chocolate Petal Crust, set aside. Combine marshmallows and milk in medium saucepan cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth.
• Pour half the marshmallow mixture into small bowl, set aside.
• Add chocolate chips to the remaining marshmallow mixture, return to low heat and stir until chips are melted.
• Remove from heat and stir in vanilla, cool to room temperature.
• Stir brandy and creme de cacao into reserved marshmallow mixture, chill until mixture mounds slightly when dropped from a spoon.
• Whip cream until stiff.
• Fold 2 cups of the whipped cream into cooled chocolate mixture, spoon into cooled crust. Blend remaining whipped cream into chilled brandy mixture, spread over chocolate mixture.
• Chill about 2 hours or until firm.
• Just before serving, garnish with chocolate leaves.
• Leaves are made by painting melted chocolate onto leaves, cooled and then pull leave off.
• Make 5 or 6 different sizes of leaves to decorate the top of the pie.