Chocolate Chiffon Pie

1. 1

   In a double boiler, break 5 Hershey chocolate bars into pieces, and melt with the marshmallows in 1/2 cup milk.

2. 2

   Cool chocolate mixture in the refrigerator while you whip half of the whipping cream until stiff.

3. 3

   Fold whipped cream into the chocolate mixture and pour into a baked pie shell.

4. 4

   Refrigerate until set.

5. 5

   Whip remaining whipping cream and sweeten to taste with confectioner's sugar.

6. 6

   Top the pie with the sweetened whipped cream.

7. 7

   If desired, freeze the remaining Hershey chocolate bar, and grate over the top of the pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.