Chocolate marshmallow pie made for super-chocolate lovers

By Jim Bailey
theyankeechef.blogspot.com

By upping the amount of chocolate chips to a pound, and omitting the crust, you have just made yourself the base for truffles.

Simply refrigerate for at least two hours until firm, remove and roll. After rolling, dip these truffles in powdered sugar or melted chocolate. Whatever you decide to do with this recipe … caution! They are super chocolatey.

Super chocolatey truffle pie.

2 cups crushed graham crackers
1/4 cup brown sugar
1/4 cup butter or margarine, melted
1 1/2 cups light or half-and-half cream
4 tablespoons butter or margarine
1 (12-ounce) bag chocolate chips
1 1/2 cups marshmallow creme, divided

Preheat oven to 350-degrees F. In a bowl, combine graham crackers, brown sugar and melted butter. Stir well until graham crackers are completely moistened. Spread in a 9-inch pie tin evenly along the bottom and up the sides as much as possible. Bake 8 minutes, remove from oven to cool while making truffle filling.

In a medium saucepan over medium heat, add cream and butter. Stirring frequently, bring to scalding. Reduce heat to low and continue cooking and stirring until butter has melted. Be careful not to let cream boil. Add the chocolate chips and 1 cup marshmallow cream. Cook and stir frequently until the chocolate has melted and the marshmallow has completely blended in.

Remove from heat and pour into prepared pie shell. Microwave remainder marshmallow creme for 10 seconds. Remove from microwave and stir. Drizzle over pie, swirling it on top. Refrigerate two hours, or until firm.

Schiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.