Ingredients Jump to Instructions ↓

  1. 1 unbaked pastry shell (9 inches)

  2. 1 jar (7 ounces) marshmallow creme

  3. 1 cup (6 ounces) semisweet chocolate chips

  4. 1/4 cup butter, cubed

  5. 2 ounces unsweetened chocolate

  6. 2 tablespoons strong brewed coffee

  7. 1 cup heavy whipping cream, whipped TOPPING:

  8. 1 cup heavy whipping cream

  9. 2 tablespoons confectioners' sugar Chocolate curls, optional

Instructions Jump to Ingredients ↑

  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust. For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings. How-To: For quick chocolate curls: Use a vegetable peeler to "peel" curls from a solid block of chocolate. To keep the strips intact, allow them to fall gently onto a plate or a single layer of waxed paper. If you get only shavings, your chocolate may be too hard, so warm it slightly. See chocolate curls»


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