Grasshopper Pie
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 4 hours chilling time |
| Servings |
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Ingredients
- 1 pkg (10 oz) large marshmallows
- 1/2 cup milk
- 1/2 tsp mint extract
- 2/3 cup heavy cream
- 1 pkg (10 oz) Chatfield's® Semi-Sweet Chocolate Chips , divided
- 1 MI-DEL® Gluten Free Chocolate Pie Crust
Ingredients
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Instructions
- In large saucepan set over medium-low heat, heat marshmallows and milk; cook, stirring, for 5 to 7 minutes or until melted. Let cool. Stir in mint extract.
- Using electric mixer, whip cream until stiff peaks form; fold into marshmallow mixture. Fold in half of the chocolate chips.
- Spoon filling into chocolate pie crust. Refrigerate for 4 to 8 hours or until set.
- Heat remaining chocolate chips in heatproof bowl set over saucepan of barely simmering water for 5 to 7 minutes, stirring, until chocolate is melted. Let cool. Drizzle chocolate over pie; refrigerate until chocolate is set.
Recipe Notes
Tint filling with green food coloring if desired.
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