- (9 ounce) graham cracker pie crust
- 1 1/2 c
- milk chocolate chips
- regular marshmallows
- 3/4 c
- 2 1/2 c
- frozen whipped topping, thawed (reserve 1 cup for top layer)
- 6 oz
- hot fudge, warmed
- chocolate syrup
Fold 1 1/2 cups whipped cream into chocolate mixture. Spread thin layer of warm hot fudge over bottom of pie crust. Gently spoon cooked mixture into crust. Top with reserved whipped cream and garnish with chocolate syrup topping. Refrigerate 3 hours or until set. Refrigerate leftovers.
Substitute half of the chocolate morsels with peanut butter morsels.
Preheat oven to 375 degrees F. Brush bottom and sides of crust evenly with one egg white. Bake on baking sheet until golden brown, about 5 minutes. Completely cool crust.
Replace the plastic dome. Turn the crust (dome side down) onto a cutting board. Carefully remove the tin.
Place a 10-inch plate (face down) on the crust. Turn the cutting board over while securely holding onto the plate. Remove dome and fill as recipe directs.