Creamy Chocolate Mousse Pie

1 ½ c. mini marshmallow

1 (7 oz.) milk chocolate candy bar (Hershey’s)

½ c. milk

2 c. heavy whipping cream

1 (9”) pie shell, baked

Heat marshmallows, candy bar, and milk in saucepan over LOW heat until marshmallow and chocolate are melted, stirring constantly. Allow mixture to cool completely. Beat heavy cream in large bowl until stiff peaks form. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set. About 3 hours. Serves 10.

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