Chocolate Petal Pie
Happy Healthy Holidays!
A delicious and creamy milk Chocolate Petal Pie filling nestled inside a fun petal shaped chocolate crust.
Chocolate Petal Crust (recipe follows)
1-1/3 cups (8 ounces) milk chocolate chips
1/3 cup milk
1-1/2 cups miniature marshmallows
1 cup (1/2 pt.) cold whipping cream
Sweetened whipped cream
Additional Easter Chocolates
Prepare Chocolate Petal Crust.
Microwave milk chocolate chips with milk in large microwave-safe bowl at high (100%) for one minute; stir until well blended. Stir in marshmallows. Microwave 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating until marshmallows are melted. Cool to room temperature.
Beat whipping cream in medium bowl until stiff; carefully fold into chocolate mixture. Spoon into prepared crust. Refrigerate until firm, about 4 hours. Garnish with sweetened whipped cream and additional Easter chocolates. Cover; refrigerate leftover pie.
Chocolate Petal Crust
1/2 cup (1 stick) butter, softened
1 cup sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 cup baking cocoa or Dutch processed cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
Heat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking soda and salt; beat into butter mixture. Shape soft dough into two rolls, about 7-1/2 inches long. Wrap each roll in wax paper or plastic wrap; refrigerate several hours or overnight.
Heat oven to 375-degrees. Grease 9-inch pie plate.
Cut one roll into 1/8-inch-thick slices; edges touching, on bottom and up side of prepared pie plate. (Spaces between slices of dough in crust fill in during baking.) Bake eight to ten minutes. Cool completely. Enough dough for two crusts.
Note: Remaining roll of dough may be frozen up to six weeks for later use.
Yield: 8 servings