Meals Matter

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Contributed By: meags
Simple and Delicious 02/08

Ingredients

1 Unbaked pastry shell (9 inches)

1 jar (7 oz) marshmallow creme

1 cup (6 oz) semisweet chocolate chips

1/4 cup Butter, cubed

2 squares (1 oz Each) unsweetened chocolate

2 tbsp Strong brewed coffee

1 cup Heavy whipping cream, whipped

TOPPING

1 cup Heavy whipping cream

2 tbsp Confectioner's sugar

Chocolate curls, optional

Preparation

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450F for 8 minutes. Remove foil; bake five minutes longer. Cool on a wire rack.

Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust.

For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioner's sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired.

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