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Fudgesicle S'More Pie


  • 1 ready-made Graham cracker pie crust
  • 1 quart whipping cream, divided
  • 2 cups semisweet chocolate chips
  • 1 jar Marshmallow Creme


  1. Over medium-low heat, pour 2 cups of whipping cream into a saucepan, then add chocolate chips. Stir until the chocolate melts completely and is thoroughly mixed with the cream. Pour half of the chocolate mixture into the pie crust and refrigerate until firm.
  2. Pour the remaining cream into the remaining chocolate mixture, stir well until mixed and refrigerate for 6 to 12 hours.
  3. After the chocolate cream has chilled, put the mixture into a mixing bowl and whip until stiff. Spread the chocolate cream into the pie shell and freeze overnight.
  4. After the chocolate cream has frozen, spread the Marshmallow Creme on top of the pie. Brown the Marshmallow Creme under a broiler or with a torch.
  5. To serve, cut slices with a knife blade dipped in warm water.

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