1. How To Make Decadent
Truffle Bottom Chocolate
Cream Pie
By: Nicole Wayman

2. You will need these
ingredients:
• 1 (1/2 of 15 – ounce package)
refrigerated pie crust
• 2 cups miniature marshmallows or
20 large marshmallows
• ½ cup of milk
• 2 cups (12 ounce package) HersHey’s
Special Dark Chocolate chips
•1 Cup (1/2 pint) heavy whipping cream
• Sweetened whipped cream or
whipped topping (optional)
• Chocolate curls( optional)

3. Prepare and bake pie crust in
9inch pie plate as directed on
package for unfilled 1-crust
pie.

4. Place pie crust in oven.

5. Bake for 10 minutes at 400
degrees.

6. Remove pie crust from oven
and let cool.

7. Place marshmallows in large
microwave safe bowl.

8. Place milk in large microwave
safe bowl with Marshmallows.

9. Microwave at MEDIUM power
(50%) 1 minute

10. Stir

11. Microwave at MEDIUM heat
(50%) an additional 30 seconds
at a time , stirring after each
heating., until marshmallows
are melted and mixture is
smooth when stirred.

12. Add chocolate chips

13. stir until melted and mixture
is smooth.

14. Spread 1 cup chocolate
mixture over bottom of crust

15. Refrigerate

16. Cool remaining mixture to
room temperature. Beat
whipping cream until stiff

17. gradually blend Whipping
Cream into chocolate
mixture, combining
thoroughly.

18. Spread over chocolate
layer in pastry crust.

19. refrigerate 4 to 6 hours or
until well chilled. Garnish
with sweetened whipped cream
and chocolate curls, if
desired.

20. Cover

21. Credits
Dave Wayman - photographer
Brayden Wayman - helper
All photos taken on digital
camera