Easy Chocolate Mallow Pie Recipes

Steps:

• Microwave 2 cups marshmallows and 2 Tbsp. milk in microwaveable bowl on HIGH 45 sec.; stir. (Marshmallows will not be completely melted.) Refrigerate 15 min. or until cooled.
• Stir in 1 cup COOL WHIP with whisk until blended. Stir in remaining marshmallows. Spoon into crust.
• Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups COOL WHIP; spoon over marshmallow mixture. Top with remaining COOL WHIP. Drizzle with melted chocolate.
• Refrigerate 4 hours or until set.

Steps:

• In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Beat in dry pudding mix and remaining milk. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes. The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, butter and vanilla, then stir until everything is beautifully combined. Pour the pudding into the pie crusts and place in the fridge, uncovered, to chill for 4 hours. Serve topped with whipped cream.

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
• Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
• Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms.
• Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 teaspoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
• In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding mixture into crust; top with marshmallows and coconut. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallow layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

Steps:

• Melt marshmallows in milk in double boiler.
• When it is smooth, remove and cool.
• Whip cream until very stiff (or start with Cool Whip).
• Add salt and vanilla.
• Fold the whipped cream/Cool Whip into marshmallow mixture.
• Add shaved chocolate, reserving 2 tablespoons of chocolate for top of pie.
• Place mixture in pie crust and refrigerate for at least an hour.
• This pie is very good for several days in the refrigerator if kept covered.