Cherry Chocolate Chip Pie

Ingredients

• 24 Marshmallows
• ½ cup Milk
• 1 cup Heavy Whipping Cream
• ½ teaspoon Vanilla Extract
• 1 3.2 ounce bar Cherry Chocolate bar (or chocolate of your choice)
• 1 ½ Graham Cracker Crumbs (I used gluten free Smoreables by Kinnikinnick to make my own crumbs. It required about 1 package processed through the food processor to fine crumbs.
• 7 tablespoons Unsalted Butter, melted; plus a bit more unmelted to butter the pie pan

Instructions

1. Lightly grease a 9 inch regular depth (not deep dish) pie pan with butter. Using a mixer (preferably a standing mixer with paddle attachment) combine the graham cracker crumbs and melted butter. Form a pie crust in the greased pan using fingers to press into a crust. Place in the freezer to set about 10-15 minutes.
2. In a double boiler or in a metal boil over a pan of water, combine the marshmallows and milk. Stirring frequently allow marshmallows to fully melt and set aside.
3. Using a free standing mixer and whisk attachment (or hand held mixer) combine the heavy whipping cream, vanilla and if desired food coloring; whip the cream. Fold into the marshmallow mixture. NOTE: the marshmallows and milk may have separated. Don’t worry about that just mix it all together.
4. finely grate 2/5’s of the bar, finely chop 2/5’s of the bar. Mix together and fold into pie filling smoothing the top with a spatula.
5. Make chocolate curls with the remaining chocolate by pulling a vegetable peeler down the longest edge of the chocolate.
6. Garnish the pie with chocolate curls and place into the freezer until frozen.

Yield:  1 9-inch regular depth pie; serves 8-10