Today I was in the mood for some chocolaty goodness! This recipe always does the trick! Once I noticed that I hadn’t posted this recipe yet I ended up making this pie twice just to make sure I had the ingredients measured out just right. I have spent so much time making this pie by eye I just had to be sure the amounts were correct! Actually, truth be told, it never hurts to have two pies made! Between the chocolate wafer crust, the rich chocolate center and the pecans and toffee bits throughout, this dessert never disappoints!
Take a peek at our video for Turtle Mousse Pie below. I think you will be glad you did!
Turtle Mousse Pie
- 1/2 cup butter
- 1 1/2 cups chocolate wafer crumbs
- 30 large marshmallows
- 1/2 cup milk
- 1 cup chocolate chips
- 1/3 cup brown sugar packed
- 1 cup whipping or heavy cream
- 1/2 cup skor bits
- 1/2 cup pecans chopped
Preheat your oven to 350 degrees. Melt butter in saucepan over medium heat. Remove from heat. Add chocolate wafer crumbs. Stir until blended. Press into 9 or 9 1/2 inch pie plate. Bake for 10 minutes. Allow to cool.
Combine marshmallows, milk, chocolate chips and brown sugar in a large saucepan on medium-low. Stir continuously until everything is melted and smooth. Pour contents into a bowl and refrigerate, scraping down sides of bowl and stirring regularly. Mixture needs to thicken. Once chocolate mixture will pile up without losing its shape prepare whipping cream. Beat cream in a small bowl until stiff. Remove chocolate mixture from fridge. Gently fold whipping cream into chocolate mixture. Once blended pour into your cooled pie shell.
Sprinkle skor or heath toffee bits and pecans all over the top of the pie.
Refridgerate and serve cool.