Chocolate Surprise Marshmallow Pies

Easy-to-make pie cups hold a fluffy marshmallow and chocolate filling.

  • prep time 50 min
  • total time 1 hr 35 min
  • ingredients 8
  • servings 6

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
cup milk
20
large marshmallows
1 1/2
cups frozen whipped topping
2
oz semisweet chocolate, grated
6
tablespoons hot fudge ice cream topping
2
cups fresh raspberries
6
fresh mint sprigs, if desired
  • 1 Heat oven to 425°F. Place six 6-oz custard cups, upside down, on cookie sheet. Spray cups with nonstick cooking spray.
  • 2 Remove pie crusts from pouches; unroll on work surface. Cut three 5-inch rounds from each crust. Drape each round over sprayed inverted custard cup on cookie sheet.
  • 3 Bake 8 to 10 minutes or until golden brown. Cool baked shells on cups for 30 minutes or until completely cooled. Remove shells from cups. If desired, cut shapes, such as chicks, stars or hearts from crust scraps using small cookie cutter. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until golden brown. Cool completely.
  • 4 In medium saucepan, combine milk and marshmallows; cook over medium-low heat for about 4 minutes or until marshmallows are melted, stirring constantly. Remove from heat; cool 30 minutes or until completely cooled, stirring occasionally.
  • 5 In small bowl, fold cooled marshmallow mixture into whipped topping. Stir in grated chocolate.
  • 6 To serve, place cooled shells on individual dessert plates. Spread 1 tablespoon hot fudge topping in each baked shell. Spoon marshmallow mixture evenly into baked shells. Stand 1 cutout in center of each. Top each pie with raspberries and mint sprig.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    560
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    12g,
    12%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    440mg
    440%;
    Total Carbohydrate
    80g
    80%
    (Dietary Fiber
    4g
    4%
      Sugars
    33g
    33%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    10%;
    Calcium
    6%;
    Iron
    4%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
    Carbohydrate Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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