Fluffy Chocolate Pie - WAY TOO CHOCOLATELY!

The recipe for Fluffy Chocolate Pie calling for 2 1/2 cups of miniature milk chocolate kisses has to be a mistake?!  Using this amount of chocolate, my pie had a super-rich dark chocolate filling instead of the light creamy filling as shown in the photo (magazine and website).  I'm guessing the correct amount of chocolate should be about 1/2 cup.  Is anyone familiar with this recipe that can solve the mystery???

I absolutely agree!  It was way too chocolately!  I made this pie for Easter, not only did it have an extremely dark chocolate filling, but the texture was not a fluffy consistancy as its title implies.  I believe the 2 1/2 cups of chips were too much also.  It will be interesting to see if anyone has an answer. 

wendydot:

The recipe for Fluffy Chocolate Pie calling for 2 1/2 cups of miniature milk chocolate kisses has to be a mistake?!  Using this amount of chocolate, my pie had a super-rich dark chocolate filling instead of the light creamy filling as shown in the photo (magazine and website).  I'm guessing the correct amount of chocolate should be about 1/2 cup.  Is anyone familiar with this recipe that can solve the mystery???

I'm wondering if the recipe is calling for the mini kisses that look like the milk chocolate chips.

 http://www.hersheys.com/recipes/products/info/kisses.asp

I did find a recipe in a chocolate cookbook that calls for a 10-ounce milk chocolate candy bar, milk, marshmallow cream, and whipped cream. I'll post the recipe here later today.

wendydot, Here's the recipe I mentioned in my previous post.

Candy Bar Pie

1 10-oz. milk chocolate candy bar

1-1/2 c. miniature marshmallows

1/2 c. milk

1 c. whipping cream, whipped

1 graham cracker pie shell

Melt candy bar and marshmallows with milk in a double boiler; blend well. Cool to room temperature. Fold in whipped cream. Spoon into pie shell. Chill pie before serving.

I believe this is the recipe they are talking about.  It does call for mini kisses but it looks like that is what they used.  Hopefully someone from S&D will see this and tell us if there is a mistake or not.

Sue

Fluffy Chocolate Pie

Simple & Delicious

“Kids simply love this pie,” says Wanda Lewis of Springfield, Kentucky. And because it’s so incredibly easy to make, you can let them help.

• 2-1/2 cups miniature milk chocolate kisses
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 1 graham cracker crust (9 inches)
• 20 miniature peanut butter cups, chopped

Directions:

In a large microwave-safe bowl, melt chocolate kisses; stir until smooth. Cool slightly. Fold in 3-1/2 cups whipped topping until blended.
    Spread half of the chocolate mixture into crust; sprinkle with peanut butter cups. Top with remaining chocolate mixture. Chill for at least 30 minutes. Top with remaining whipped topping. Yield: 8 servings.

Why don't you email the magazine and ask and tell them others said the same thing.....

2-1/2 cups of any kind of chocolate is still 2-1/2 cups, so I don't think the problem is the size of chocolate Kisses that one uses....I think it is the number of cups specified.  We just need the originator of the recipe to verify.  Of course, I could make the pie a few times and decide on my own, but that's a lot of pie to eat!  Wendy

I Googled "Recipe Fluffy Chocolate Pie" and found the exact same recipe except instead of 2 1/2 c. kisses, it called for only 1 c.   I also found a recipe that called for 1 7-oz. chocolate candy bar (with almonds) with the rest of the ingredients the same.    Now that I've spent the time looking around and being enticed by chocolate, I think I'll make this pie...using the candy bar with almonds!

 This sounds an awful lot like Paula Deen's recipe...

http://www.pauladeen.com/recipe_view/434

Chocolate Almond Pie

Ingredients:

   16 to 20 large marshmallows
    4-1 1/2 ounce Hershey chocolate bars with almonds (6 oz total)
    1  cup  heavy cream
    1/2  cup  milk
    1  teaspoon  vanilla
    1 8-inch graham cracker crust

    
Directions:

Melt marshmallows and candy bars and milk in double boiler.
Remove from heat and cool.
Whip cream until stiff and fold into cooled mixture.
Add vanilla.
Pour into prepared crust and chill.
Good as is, or topped with whipped cream.

Yield: 6 to 8 servings
Preparation time: 5 minutes
Cooking time: 5 minutes
Ease of preparation: Easy

Recipe courtesy Paula Deen

I made it using Dream Whip instead of whipped cream. I should have added almond flavouring, or used chocolate without almonds. It might have been even better using the chocolate with toffee in it.

ViolaB 

Bumping for later time.