Mexican Chocolate Pie Recipe
Ingredients
| Marshmallows | 24 Large | |
| 1 cup semisweet chocolate chips | ||
| Milk | 1/2 Cup (16 tbs) | |
| Kahlua | 2 Tablespoon | |
| 2 tablespoons crème de cacao | ||
| Whipped topping | 1 Cup (16 tbs) | |
| Chocolate wafer crust | ||
Directions
Combine the marshmallows, chocolate chips and milk in a microwave-safe 3-quart bowl.
Microwave until melted, stirring occasionally until smooth.
Let cool.
Stir in the Kahlua and creme de cacao.
Chill for at least 30 minutes.
Fold the whipped topping into the chocolate mixture.
Pour into the chocolate wafer crust.
Cover and freeze.
Remove from the freezer about 5 to 10 minutes before serving.
Microwave until melted, stirring occasionally until smooth.
Let cool.
Stir in the Kahlua and creme de cacao.
Chill for at least 30 minutes.
Fold the whipped topping into the chocolate mixture.
Pour into the chocolate wafer crust.
Cover and freeze.
Remove from the freezer about 5 to 10 minutes before serving.
Chef
