Irish Cream Pie
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All ready made chocolate pie crust
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1/2 cup milk
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32 large marshmallows
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1/3 cup irish cream liqueur
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1 1/2 cups heave whipping cream
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Grated semi-sweet baking chocolate
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Heat mild and marshmallows in 3 quart saucepan over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionaly, until mixture mounds slightly on spoon. Gradually stir in liqueur.Beat whipping cream in chilled medium bowl with electric mixer on high until soft peaks form. Fold marshmallow mixture into whipped cream. Spread into pie crust. Sprinkle with grated chocolate. Refrigerate for at least 4 hours.
