Jiffy Chocolate Pie

Source: Jan Taylor

1 (12 ounce) package semisweet chocolate chips
1/2 cup milk
2 cups miniature marshmallows
1 1/2 cups heavy cream
1 prepared 8-inch chocolate crumb crust

In a 1-quart glass bowl, combine the chocolate chips, milk and marshmallows. Microwave on HIGH for 1 minute; stir. Microwave on HIGH for 30 seconds, or until the marshmallows melt (don't heat any more than necessary because additional cooling time will be necessary). Cool 5 minutes.

Meanwhile, in a medium bowl with an electric mixer on high speed, beat the cream to soft peaks. Remove 1 cup of the whipped cream from the bowl and reserve.

Add half of the whipped cream remaining in the bowl to the cooled chocolate mixture and blend well. Fold in the remaining whipped cream from the bowl until thoroughly mixed.

Turn the chocolate mixture into the prepared crust, spreading evenly. Refrigerate 5 minutes.

Spread the reserved 1 cup whipped cream evenly over the top of the pie. Refrigerate 1 hour or longer, until serving time.

Makes 8 servings.

ENJOY!