Mexican Chocolate Pie Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Marshmallows24 Large
 Semi sweet chocolate chips1 Cup (16 tbs)
 Milk1⁄2 Cup (8 tbs)
 Kahlua2 Tablespoon
 Creme de cacao2 Tablespoon
 Whipped topping1 Cup (16 tbs)
 Chocolate wafer crust1

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.
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