Swirled Chocolate Marshmallow Pie Recipe Taste of Home
Chocolate Marshmallow Pie Ingredients Needed: Oreo Pie Crust. Cream cheese. Chocolate syrup. Mini semi sweet chocolate chips. Mini marshmallows. This no bake pie is so simple you will be shocked at how good it is. The combination of cream cheese, marshmallows and chocolate syrup is really delicious. You could mix it up and throw in some peanut.
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In a large bowl, mix together the graham cracker crumbs, chocolate and melted butter. Press half the mixture into a 9-inch pie pan. Spread the marshmallow mixture on top of graham cracker crust. Top with the rest of the graham cracker crumb mixture. Put in the fridge to chill for at least 8 hours or overnight.
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Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the.
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Step 2. Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 9-inch-diameter deep-dish glass pie dish. Fold dough edge over and crimp.
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Add the Cool Whip to the pot. Fold the Cool Whip into the marshmallow mixture. Pour the mixture into the prepared pie crust. Sprinkle the teaspoon of graham crumbs on top. Place the pie in the refrigerator for at least 6 hours to set. Serve and enjoy!
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Directions. Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow.
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Directions. Step 1 - In a large mixing bowl, add 1 3/4 cups of the graham cracker crumbs, the sugar, and the melted butter and use a fork to combine until a crumbly mixture forms. Step 2 - Press the graham cracker mixture into a 9-inch pie plate to form a pie crust. Step 3 - Place the pie crust in the fridge to set.
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In a microwave-safe bowl, combine the white chocolate chips and 2 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Set aside. In a large mixing bowl, beat the cream cheese until it's free of lumps, scraping down the bowl as needed.
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With a standing mixer or hand mixer, whisk heavy whipping cream until it begins to thicken. Add in powdered sugar and vanilla extract, and continue whisking until stiff peaks form (until it's at the consistency of whipped cream). Set aside. Filling. In a bowl, mix cream cheese and marshmallow fluff together.
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Heat the oven to 450*F. Line a cookie sheet with parchment paper. Unroll the pie crust and using a 3 inch round cutter, cut eight rounds from each crust (total of 16 rounds). In a shallow container, like a pie plate, mix together the graham cracker crumbs and ¼ cup sugar.
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Melt marshmallows in pan over medium-low heat with milk and butter. Let cool, then mix in whipped topping. Spoon into pie crust and top with chocolate pieces or syrup to your taste. Refrigerate until set and then serve.
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Place in refrigerator to chill. Beat whipping cream with an electric mixer until soft peaks form. Melt marshmallows in the pan over low heat with milk. Let cool, then mix in whipped cream. Spoon into pie crust and top with remaining graham cracker crumbs. Let cool in refrigerator for at least 4 hours or until set.
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First place the metal mixing bowl in the freezer for 5 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
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Add flour, almonds, and honey, stirring constantly until the mixture is crumbly and brown. Set aside ⅓ cup mixture for topping. Press the remainder into the bottom and up sides of 8-inch pie pan. Cool. ⅓ cup butter, 1 cup unbleached, all-purpose flour, ⅓ cup chopped almonds, 2 tablespoon honey.
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Directions: For the marshmallows: In a large mixing bowl, mix the gelatin in ½ cup of the cold water. It's easiest to mix with an electric mixer. Allow to set for 10 minutes. Meanwhile, place a medium saucepan over medium-low heat. Add the sugar, corn syrup, salt, and remaining ½ cup of water.
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Hot fudge. In a saucepan over medium heat, add granulated sugar, cocoa powder, heavy cream, butter, and salt. Whisk until combined, and continue to whisk frequently until mixture comes to a boil. Immediately reduce heat to medium-low and cook for 5 minutes. At this point your sauce will look thin - this is normal.
