| 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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