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Receta Chocolate Marshmallow Mousse Pie

Name: Chocolate Marshmallow Mousse Pie
Ingredients: 1 x Ready, (15 ounce) pie crust; 1 tsp Flour; 1/4 c. Firmly packed brown sugar; 3 Tbsp. Cornstarch; 1/4 tsp Salt; 1 1/2 c. Lowfat milk; 6 sqr semi-sweet chocolate, minced; 2 tsp Vanilla; 1 c. Mini marshmallows; 1 c. Whipping cream; 1/4 c. Powdered sugar; 1/2 c. Minced pecans Whipping cream, whipped, sweetened; 8 x Pecan halves, optional

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Ingredientes

1 x Ready, (15 ounce) pie crust
1 tsp Flour
1/4 c. Firmly packed brown sugar
3 Tbsp. Cornstarch
1/4 tsp Salt
1 1/2 c. Lowfat milk
6 sqr semi-sweet chocolate, minced
2 tsp Vanilla
1 c. Mini marshmallows
1 c. Whipping cream
1/4 c. Powdered sugar
1/2 c. Minced pecans Whipping cream, whipped, sweetened
8 x Pecan halves, optional

Direcciones

Heat the oven to 450* F. prepare pie crust according to directions on the pkg. place prepared crust in bottom and up sides of 9 - 10 inch tart pan.
trim edges. generously prick crust with fork. bake at 450* for 9 to 11 mins. or possibly till lightly cold.
In med. saucepan, combine brown sugar, cornstarch, and salt; mix well.
gradually add in lowfat milk and cook over med. heat till mix boils and thickens; using wire wisk, stir constantly. remove from heat; stir in coc. and vanilla till mix is smooth. cold mix 5 - 10 mins. stir in marshmallows. chill about 25 mins. or possibly till cold and thickened.
in sm. bowl, beat 1 c. whipping cream till soft peaks form. add in powdered sugar, beating till stiff peaks form. fold whipped cream into cooled choc.
mix. stir in 1/2 c. pecans. pour into cooled pie crust. chill for at least 2 hrs or possibly till hard. garnish with whipped cream and pecan halves or possibly as desire. store in refrigerator. 8 sevings.