Recipe - Chocolate Marshmallow Mousse Pie

1 Ready; (15 oz) pie crust
1 teaspoon Flour

FILLING
One fourth cup Firmly packed brown sugar
3 tablespoon Cornstarch
One fourth teaspoon Salt
1 One half cup Milk
6 Squares semisweet
chocolate; chopped
2 teaspoon Vanilla
1 cup Mini marshmallows
1 cup Whipping cream
One fourth cup Powdered sugar
One half cup Chopped pecans
Whipping cream; whipped,
sweetened
8 Pecan halves; optional

Heat the oven to 450* F. prepare pie crust according to directions on the
pkg. place prepared crust in bottom and up sides of 9 10 inch tart pan.
trim edges. generously prick crust with fork. bake at 450 * for 9 to 11
mins. or until lightly cool.

In med. saucepan, combine brown sugar, cornstarch, and salt; mix well.
gradually add milk and cook over med. heat until mixture boils and
thickens; using wire wisk, stir constantly. remove from heat; stir in coc.
and vanilla until mixture is smooth. cool mixture 5 to 10 mins. stir in
marshmallows. refrigerate about 25 mins. or until cool and thickened.

in sm. bowl, beat 1 c. whipping cream until soft peaks form. add powdered
sugar, beating until stiff peaks form. fold whipped cream into cooled choc.
mix. stir in One half c. pecans. pour into cooled pie crust. refrigerate for at
least 2 hours or until firm. garnish with whipped cream and pecan halves or
as desire. store in refrigerator. 8 sevings.

from Four Seasons of Pie Baking, by Pillsbury

Posted to recipeludigest Volume 01 Number 541 by Kara9718
Kara9718@aol.com on Jan 17, 1998