KEEBLER CHOCOLATE RECIPES

CREAMY CHOCOLATE MOUSSE PIE RECIPE | ALLRECIPES

Creamy Chocolate Mousse Pie Recipe | Allrecipes image

The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust.

Provided by cookerboy2222

Categories No-Bake Pies

Total Time 3 hours 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 1 9-inch pie

Number Of Ingredients 5

Ingredients

1 ½ cups miniature marshmallows
1 (7 ounce) bar milk chocolate candy
½ cup milk
2 cups heavy whipping cream
1 (9 inch) pie shell, baked

Steps:

Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 399.2 calories, CarbohydrateContent 29.1 g, CholesterolContent 71.2 mg, FatContent 30.5 g, FiberContent 0.7 g, ProteinContent 3.5 g, SaturatedFatContent 16.6 g, SodiumContent 141.9 mg, SugarContent 16.5 g

CREAMY CHOCOLATE MOUSSE PIE RECIPE | ALLRECIPES

Creamy Chocolate Mousse Pie Recipe | Allrecipes image

The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust.

Provided by cookerboy2222

Categories No-Bake Pies

Total Time 3 hours 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 1 9-inch pie

Number Of Ingredients 5

Ingredients

1 ½ cups miniature marshmallows
1 (7 ounce) bar milk chocolate candy
½ cup milk
2 cups heavy whipping cream
1 (9 inch) pie shell, baked

Steps:

Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

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