Pie Recipes

Raspberry Truffle Cream Pie

Ingredients

• 1 (10 ounce) package Hershey's raspberry chips
• 1/3 cup milk
• 2 cups miniature marshmallows
• 8 ounces frozen nondairy whipped topping, thawed
• 1 (6 ounce) crumb pie shell
• Additional whipped topping (optional)

Instructions

1. Place raspberry chips and milk in large microwave-safe bowl. Microwave on HIGH for 1 minute or until chips are melted and mixture is smooth when stirred.
2. Add marshmallows; microwave on HIGH for 1 minute; stir. If necessary, microwave on HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.
3. Spread 1/2 cup chip mixture over bottom of crust.
4. Cool remaining mixture to room temperature; fold in whipped topping.
5. Spoon into crust.
6. Cover; refrigerate 4 to 6 hours or until firm.
7. Garnish with whipped topping, if desired.