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Ingredients
- 1 (9 inch) unbaked pastry shell
- 1 (7 ounce) jar marshmallow creme
- 1 cup (6 ounces) semisweet chocolate chips
- 1/4 cup butter, cubed
- 2 ounces unsweetened chocolate
- 1cup heavy whipping cream, whipped
- Topping:
- 1cup heavy whipping cream
- 2 Tbs powdered sugar
- Chocolate shavings, optional
Directions
- Preheat oven to 450° Line pastry shell with a double thickness of heavy duty foil. Bake 10 minutes. Remove foil. Cool on wire rack
- In heavy saucepan, Combine marshmallow creme, chocolate chips, butter and unsweetened chocolate
- Cook and stir over low heat until chocolate is melted and the mixture is smooth. Cool. Fold in whipped cream the pour mixture into crust.
- Topping: in large bowl, beat cream until it begins to thicken. Add powdered sugar ; beat until stiff peaks form. Spread over filling.
- Refrigerate at least 3 hours before serving. Garnish with chocolate shavings
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