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Chocolate Surprise Marshmallow Pies

(4)

2 reviews

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

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

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

Steps

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.

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; 38%
Saturated Fat 12g 61% Trans Fat 0g
Cholesterol: 10mg; 4%
Sodium: 440mg; 19%
Total Carbohydrate: 80g; 27%
Dietary Fiber 4g 16% Sugars 33g
Protein: 5g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 10%; 10%
Calcium: 6%; 6%
Iron: 4%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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