Chocolate Chiffon Pie - cooking recipe

Ingredients

6 hershey chocolate candy bars
15 -16 large marshmallows
1/2 cup milk
1 pint heavy whipping cream
confectioners' sugar
baked pie shell

Preparation

In a double boiler, break 5 Hershey chocolate bars into pieces, and melt with the marshmallows in 1/2 cup milk.
Cool chocolate mixture in the refrigerator while you whip half of the whipping cream until stiff.
Fold whipped cream into the chocolate mixture and pour into a baked pie shell.
Refrigerate until set.
Whip remaining whipping cream and sweeten to taste with confectioner's sugar.
Top the pie with the sweetened whipped cream.
If desired, freeze the remaining Hershey chocolate bar, and grate over the top of the pie.