Ingredients
- 1 x Ready, (15 ounce) pie crust
- 1 tsp Flour
- 1/4 c. Firmly packed brown sugar
- 3 Tbsp. Cornstarch
- 1/4 tsp Salt
- 1 1/2 c. Lowfat milk
- 6 sqr semi-sweet chocolate, minced
- 2 tsp Vanilla
- 1 c. Mini marshmallows
- 1 c. Whipping cream
- 1/4 c. Powdered sugar
- 1/2 c. Minced pecans Whipping cream, whipped, sweetened
- 8 x Pecan halves, optional
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Chocolate Marshmallow Mousse Pie
Servings: 1
Directions
- 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 possibly till lightly cold.
- In med. saucepan, combine brown sugar, cornstarch, and salt; mix well.
- gradually add in lowfat milk and cook over med. heat till mix boils and thickens; using wire wisk, stir constantly. remove from heat; stir in coc. and vanilla till mix is smooth. cold mix 5 - 10 mins. stir in marshmallows. chill about 25 mins. or possibly till cold and thickened.
- in sm. bowl, beat 1 c. whipping cream till soft peaks form. add in powdered sugar, beating till stiff peaks form. fold whipped cream into cooled choc.
- mix. stir in 1/2 c. pecans. pour into cooled pie crust. chill for at least 2 hrs or possibly till hard. garnish with whipped cream and pecan halves or possibly as desire. store in refrigerator. 8 sevings.
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