Raspberry truffle cream pie
Raspberry truffle cream pie recipe in the pie category
Recipe ingredients:
- 1, 10 ounces, package Hershey’s raspberry chips
- 1/3 cup milk
- 2 cups miniature marshmallows
- 8 ounces frozen non dairy whipped topping, thawed
- 1, 6 ounces, crumb pie shell
- Additional whipped topping, optional
Recipe method:
- Place raspberry chips and milk in large microwave safe bowl.
- Microwave on high for 1 minute or until chips are melted and mixture is smooth when stirred.
- Add marshmallows. Microwave on high for 1 minute. Stir.
- If necessary, microwave on high an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.
- Spread 1/2 cup chip mixture over bottom of crust.
- Cool remaining mixture to room temperature. Fold in whipped topping. Spoon into crust.
- Cover. Refrigerate 4 to 6 hours or until firm.
- Garnish with whipped topping, if desired.
Tags: raspberry, truffle, cream, recipe, pie, recipes, cooking