*This is from Taste of Home magazine from several years ago
1 unbaked pastry shell, 9 inches
1 jar (7 ounces) marshmallow creme
1 cup semisweet chocolate chips
1/4 cup butter, cubed
2 squares (1 ounce each) unsweetened chocolate
2 tbls strong brewed coffee
1 cup heavy whipping cream, whipped
1 cup heavy whipping cream
2 tbls confectioners sugar
chocolate curls, optional
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 fro 8 minutes. Remove foil, bake 5 minutes longer. Cool on a wire rack.
Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool.
Fold in the whipped cream; pour into the crust.
For the topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners sugar, beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired.
I’m a lazy butt, I use a purchased graham cracker pie crust and it’s fine.
I make this pie for Christmas and Thanksgiving, and often for my BFF for her birthday. I can’t eat it because chocolate gives me a migraine but I do love to make it for others.