| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Ready; (15 oz) pie crust |
| 1 |
ts |
Flour |
| 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 |
INSTRUCTIONS
FILLING
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
Posted to recipelu-digest Volume 01 Number 541 by Kara9718
<Kara9718@aol.com> on Jan 17, 1998
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