I've met my match with this recipe! I didn't think there was a chocolate anything that I couldn't handle, but Country magazine's Chocolate Mallow Pie, made for Valentines Day, proved me wrong. It would have taken the two of us days to eat the pie, one small slice at a time, so my co-workers were happy to oblige in the task of cleaning the pie plate. They agreed that it is very rich, delicious, but very rich.
Chocolate Mallow Pie
1 1/4 cups Oreo cookie crumbs (about 14 cookies)
1/4 cup butter, melted
2 T. sugar
2 pkgs. (one 8 oz. and one 3 oz.) cream cheese, softened
1/2 cup chocolate syrup
1 1/3 cups semisweet chocolate chips, melted
1 carton (8 oz.) frozen whipped topping, thawed
2 cups miniature marshmallows
In a large bowl, combine the cookie crumbs, butter and sugar. Press into the bottom and up the sides of a 9 inch pie plate. Bake at 375 degrees for 8 to 10 minutes or until set; cool completely on a wire rack.
In a large bowl, beat cream cheese and chocolate syrup until blended. Beat in melted chocolate chips. Set aside 1/4 cup of whipped topping. Fold marshmallows and remaining whipped topping into chocolate mixture. Spoon into crust. Refrigerate for at least 8 hours or overnight. Top with reserved whipped topping. Garnish with chocolate curls and candies if desired.