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
Pour the remaining cream into the remaining chocolate mixture, stir well until
mixed and refrigerate for 6 to 12 hours.
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.
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.
To serve, cut slices with a knife blade dipped in warm water.
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