Chocolate Chiffon Pie

This pie is sinfully rich, but amazingly light.

• Ready In: 30 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 6  hershey  chocolate candy bars
• 15 -16  large marshmallows
• 1⁄2 cup milk
• 1  pint heavy whipping cream
•  confectioners' sugar
•  baked  pie shell

Directions

1. In a double boiler, break 5 Hershey chocolate bars into pieces, and melt with the marshmallows in 1/2 cup milk.
2. Cool chocolate mixture in the refrigerator while you whip half of the whipping cream until stiff.
3. Fold whipped cream into the chocolate mixture and pour into a baked pie shell.
4. Refrigerate until set.
5. Whip remaining whipping cream and sweeten to taste with confectioner's sugar.
6. Top the pie with the sweetened whipped cream.
7. If desired, freeze the remaining Hershey chocolate bar, and grate over the top of the pie.