Chocolate-Covered Marshmallow Pumpkin Pie

For when you don’t have time to bake a pie.


1 pumpkin pie
7 ounce jar of marshmallow fluff
6 ounce package of semi-sweet chocolate chips

      The Recipe

First, lie about the pie. Go out and buy one and tell everyone it's your great-great grandmother's recipe.
Spread a layer of marshmallow fluff or crème on top of the pie. You may not use the entire jar depending on the size of the pie. Take a heaping teaspoonful and eat it.
Take a small handful of chocolate chips and eat them. In a small double boiler over hot, not boiling water, melt remaining chocolate chips (you can also melt them in the microwave). Allow chocolate to cool down a little without getting hard.
Spoon plops of chocolate over marshmallow fluff and spread carefully with a knife to frost the pie. Here's the important part: As the chocolate hardens, it will be difficult to cut the pie without smashing it, so you must score just the chocolate part of the pie into pie pieces. I use the handle of a fork. You don't have to keep it in the refrigerator and you don't even need whipped cream.



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