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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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If your on Akins don't even look at this recipe :) Ingredients:
1/4 lb butter (at room temperature) |
1 1/2 cups chocolate wafer crumbs |
12 large marshmallows |
1/2 cup milk |
8 ounces semisweet chocolate |
1/4 cup strong black coffee |
2 tablespoons kahlua |
1 1/2 cups heavy cream |
Directions:
1. Combine butter and chocolate wafer crumbs and press evenly into the bottom and sides of an eight-inch pie pan.
2. Stir marshmallows and milk together in a pan over low heat (or microwave).
3. Let cool to room temperature.
4. While marshmallow mixture is cooling, melt chocolate in top of double boiler (or microwave).
5. Stir in coffee and liqueur into the chocolate.
6. Pour chocolate into the marshmallow mixture.
7. Whip one cup of heavy cream until peaks form.
8. Fold into mixture.
9. Pour into the crumb crust.
10. Refrigerate for two hours.
11. Before serving whip the remaining heavy cream and garnish top of pie.
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