Chocolate Silk Pie

Prep: 35 min.

Bake: 15 min.

Chill: 2 hr. and 15 min.

Serves: 8

Cost per serving: $1.30

7 oz. chocolate sandwich cookies (about 17 cookies)

4 Tbsp. unsalted butter, melted

2 cups heavy cream

8 oz. bittersweet or semisweet chocolate, chopped

2 cups miniature marshmallows

3 Tbsp. sifted unsweetened cocoa powder

1 Tbsp. sugar

1. Preheat oven to 350°F. Grind cookies in a food processor. Mix in butter until crumbs are moistened. Press into a 9-inch pie pan. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Let cool on a wire rack.

2. In a saucepan over medium-low heat, stir 1/4 cup cream, chocolate and marshmallows until smooth, 5 minutes. Remove from heat and let cool for 15 minutes.

3. Whip 1 cup cream until soft peaks form. Add cocoa; beat until stiff peaks form. Stir a third of whipped cream into chocolate mixture; gently fold chocolate mixture into whipped cream. Spoon mixture into pie shell; smooth top. Chill until set, about 2 hours.

4. Whip remaining cream with sugar; serve with pie.

PER SERVING: 574 Cal., 41g Fat (23g Sat.), 98mg Chol., 3g Fiber, 4g Pro., 51g Carb., 196mg Sod.