Chocolate Cream Pie
  • 1 pre-baked pie shell
  • 3 oz unsweetened chocolate
  • 3oz bittersweet chocolate
  • 1 tablespoon unsalted butter
  • 1 jar marshmallow fluff
  • 2 tablespoons milk
  • 2 cups whipped cream, whipped to stiff peaks
  1. Place chocolate and butter into the top of a bain-marie (double boiler), and stir until melted and combined.
  2. Using a rubber spatula, add the marshmallow fluff to the melted chocolate. Stir to combine.
  3. Transfer marshmallow mixture into a medium saucepan, set to medium-low heat, and add milk. Stir until combined and smooth.
  4. Once combined, remove saucepan from the stove, and set aside until marshmallow mixture cools to room temperature. You can stir mixture every 10 minutes to ensure it cools evenly.
  5. Once completely cooled, gently fold in 1 cup of the unsweetened whipped cream, until incorporated.
  6. Pour chocolate filling into prepared pie shell and smooth top.
  7. Sweeten remaining 1 cup of whipped cream, to taste, with 2-3 tablespoons confections sugar and 1 teaspoon vanilla extract.
  8. Top off pie with sweetened whipped cream. Garnish the top with shaved chocolate or chocolate chips – white, semi-sweet, or bittersweet.
  9. Place pie in the fridge overnight, or for at least 6-8 hours, to set.
  10. Cut into desired pieces and serve.
Recipe by Borrowed Delights at