Cookie
Administrator
Totally decadent. Oh so smooth.
Chocolate Graham Crust:
1/3 cup butter or hard margarine
1 1/4 cups graham cracker crumbs
3 tbsp. granulated sugar
2 tbsp. cocoa
Filling:
24 large marshmallows
1/2 cup milk
1/4 tsp. salt
1/3 cup kahlua liqueur
1 cup whipping cream (or 1 envelope topping)
Reserved crumb mixture
Chocolate-covered coffee beans, for garnish
Makes 1 pie
Chocolate Graham Crust:
Melt butter in saucepan.
Stir in graham crumbs, sugar and cocoa.
Reserve 1/3 cup.
Press remainder in bottom and sides of 9" pie plate.
Bake in 350F oven for 10 minutes.
Cool.
Filling:
Put marshmallows, milk and salt in large saucepan.
Heat, stirring often, until melted and smooth.
Chill until it mounds.
Stir in Kahlua.
Beat cream in small bowl until stiff.
Fold into marshmallow mixture.
Turn into cooled pie shell.
Garnish with reserved crumb mixture and coffee beans.
Chocolate Graham Crust:
1/3 cup butter or hard margarine
1 1/4 cups graham cracker crumbs
3 tbsp. granulated sugar
2 tbsp. cocoa
Filling:
24 large marshmallows
1/2 cup milk
1/4 tsp. salt
1/3 cup kahlua liqueur
1 cup whipping cream (or 1 envelope topping)
Reserved crumb mixture
Chocolate-covered coffee beans, for garnish
Makes 1 pie
Chocolate Graham Crust:
Melt butter in saucepan.
Stir in graham crumbs, sugar and cocoa.
Reserve 1/3 cup.
Press remainder in bottom and sides of 9" pie plate.
Bake in 350F oven for 10 minutes.
Cool.
Filling:
Put marshmallows, milk and salt in large saucepan.
Heat, stirring often, until melted and smooth.
Chill until it mounds.
Stir in Kahlua.
Beat cream in small bowl until stiff.
Fold into marshmallow mixture.
Turn into cooled pie shell.
Garnish with reserved crumb mixture and coffee beans.
