Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 46) Prep Time: 50 Minutes Ready in: 1 Hour 35 Minutes Servings: 6 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box 1 /2 cup milk 20 large marshmallows 11/2 cups frozen whipped topping, thawed 2 oz semisweet chocolate, grated 6 tablespoons hot fudge ice cream topping 2 cups fresh raspberries 6 fresh mint sprigs, if desired 1. Heat oven to 425°F. Place six 6-ounce custard cups, upside down, on cookie sheet. Spray cups with nonstick cooking spray. 2. Remove pie crusts from pouches; unroll on work surface. Cut three 5-inch rounds from each crust. Drape each round over sprayed inverted custard cup on cookie sheet. 3. Bake 8 to 10 minutes or until golden brown. Cool baked shells on cups for 30 minutes or until completely cooled. Remove shells from cups. If 46 Pillsbury Easy, Fabulous Pies t Chocolate Surprise Marshmallow Pies desired, cut shapes, such as chicks, stars or hearts from crust scraps using small cookie cutter. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until golden brown. Cool completely. 4. In medium saucepan, combine milk and marshmallows; cook over medium-low heat for about 4 minutes or until marshmallows are melted, stirring constantly. Remove from heat; cool 30 minutes or until completely cooled, stirring occasionally. 5. In small bowl, fold cooled marshmallow mixture into whipped topping. Stir in grated chocolate. 6. To serve, place cooled shells on individual dessert plates. Spread 1 tablespoon hot fudge topping in each baked shell. Spoon marshmallow mixture evenly into baked shells. Stand 1 cutout in center of each. Top each pie with raspberries and mint sprig. Nutrition information per serving: 1 SeRviNg: Calories 590 (Calories from Fat 240); Total Fat 27g (Saturated Fat 12g); Cholesterol 10mg; Sodium 390mg; Total Carbohydrate 82g (Dietary Fiber 5g; Sugars 38g); Protein 5g exchaNgeS: 11/2 Starch, 4 Other Carbohydrate, 5 Fat
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