Creamy Chocolate Mousse Pie

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups miniature marshmallows
• 1 (7 ounce) bar milk chocolate candy
• 1/2 cup milk
• 2 cups heavy whipping cream
• 1 (9 inch) pie shell, baked

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the milk chocolate bar, miniature marshmallows, and milk in a heavy saucepan over low heat. Stir constantly until melted and smooth, about 5 minutes.

2. Remove the saucepan from the heat and let the chocolate mixture cool to room temperature, stirring now and then, about 10 minutes.

3. Whip the heavy whipping cream in a chilled bowl until stiff peaks form, about 3 to 5 minutes.

4. Fold one-third of the whipped cream into the cooled chocolate mixture to lighten it. Gently fold in the remaining cream until no streaks remain.

5. Spoon the mousse into the baked 9-inch pie shell and spread it evenly to the edges.

6. Refrigerate the pie uncovered for at least 4 hours, or until the filling is firm enough to slice.