This recipe was in the February 2008 issue of Simple and Delicious magazine. It is very easy to put together and the flavor reminds me a lot of Tippin's French Silk Pie. Prep time does not include chill time.
- 1 (9 inch) unbaked pastry shells
- 1 (7 ounce) jar marshmallow creme
- 1 cup semi-sweet chocolate chips
- 1⁄4 cup butter, cubed
- 2 ounces unsweetened chocolate squares
- 2 tablespoons strong brewed coffee
- 1 cup heavy whipping cream, whipped
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- Line upricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- Meanwhile, in a heavy sausepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust. Let chill at least 3 hours before topping with whipped topping.
- For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over chilled filling. Garnish with chocolate curls if desired.