1 Ready; (15 oz) pie crust
1 ts Flour
FILLING
1/4 c Firmly packed brown sugar
3 tb Cornstarch
1/4 ts Salt
1 1/2 c Milk
6 Squares semi-sweet
-chocolate; chopped
2 ts Vanilla
1 c Mini marshmallows
1 c Whipping cream
1/4 c Powdered sugar
1/2 c 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 1/2 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
Yields
1 Servings