Categories: Pies, sweets

Ingredients

• 1 unbaked pastry shell (9 inches)
• 1 jar (7 ounces) marshmallow creme
• 1 cup (6 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 1/4 cup butter, cubed
• 2 ounces unsweetened chocolate
• 2 tablespoons strong brewed coffee
• 1 cup heavy whipping cream, whipped
• TOPPING:
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• Chocolate curls, optional

Directions

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.

3. For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.

4. How-To: For quick chocolate curls: Use a vegetable peeler to “peel” curls from a solid block of chocolate. To keep the strips intact, allow them to fall gently onto a plate or a single layer of waxed paper. If you get only shavings, your chocolate may be too hard, so warm it slightly.

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