Adrians Boutique

Rena Smith
Hutchinson, Ks
Chris Smith
Independence, Ks

1-8 in. Pie Shell, baked
1 c. semi-sweet chocolate chips
2-1 oz. bars unsweetened baking chocolate, coarsely chopped
1/2 stick butter, no substitutes
7 oz. jar marshmallow creme
1 pint heavy whipping cream
1/4 c. sugar
2-3 T. Bailey’s Irish Cream
1 Hershey’s chocolate bar for garnish
2-3 T. strong brewed coffee

Place chocolate chips, chopped baking chocolate bars and butter in a heavy saucepan over low to medium heat.  Melt together while stirring continuously.  After melted pour into a large bowl and add the jar of marshmallow cream and strong brewed coffee; stir until silky smooth; cover with plastic wrap and place in refrigerator for 45 minutes to 1 hr. to cool.  While chocolate mixture is cooling and thickening in the refrigerator make the whipped cream as follows:  Beat 1 pint heavy whipping cream with 1/4 c. of the whipped cream into the cooled chocolate mixture making sure that it is fully incorporated with the chocolate.  Pour into cooled pie crust.  Refrigerate until filling is set.  Before serving place remaining whipped cream in a pastry bag with the star tip and pipe onto the top of the pie.  Shave chocolate curls from the Hershey’s bar and use as garnish on top of pie.  Eat and enjoy!
Vicki:  As I told you this is my son’s recipe.  He just won a $250.oo prize with this pie!  *Note: This is one of the most downloaded recipes from our Adrians emails!