Recipe by Dine & Dish
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.
Top Review by drnlp
This was a delicious pie! It was a bit rich but a big hit with all the adults and kids alike. this just means a little piece is enough. Infact, it was requested for our next large family gathering. I was in a bit of a pinch and didn't have the heavy whipping cream but had "Cool Whip". I replaced the heavy whipping cream with a carton of cool whip in the chocolate mix and the topping and it was great.
- 9 inch unbaked pastry shells
- 198.44 g jar marshmallow creme
- 236.59 ml semi-sweet chocolate chips
- 59.14 ml butter, cubed
- 56.69 g unsweetened chocolate squares
- 29.58 ml strong brewed coffee
- 236.59 ml heavy whipping cream, whipped
- 236.59 ml heavy whipping cream
- 29.58 ml confectioners' sugar
Directions See How It's Made
- 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.