Decadent Truffle Bottom Chocolate Cream Pie

Don't you love the name? :) I found this recipe on a bag of chocolate chips, looked it up online because the instructions said to add the milk, but there was no milk in the ingredients! Well, in the end, I changed it to dairy-free, and my whole family thinks it is good. Yay!

1. Put goats milk and marshmallows in microwave-safe bowl.

2. Microwave for one minute on high.

3&4. Add chocolate chips and stir until smooth. Microwave 30 more seconds if necessary.

5. Pour 1 cup of marshmallow mixture into graham cracker crust and smooth out, set remaining aside to cool to room temperature.

6. Cover and refrigerate 4 hours or until firm.

7. In medium bowl whip your whipped topping replacer, I used rich's rich-whip.

8. Fold remaining chocolate mixture into whipped topping. 

9. Pour on top of marshmellow mixture in pie crust.

10. Refridgerate overnight or until eaten. 

***Optional: Serve with whipped topping and/or chocolate curls on top.***

Ingredients:

• 1 8-9in. graham cracker pie crust
• 2 cups miniature marshmallows or 20 large marshmallows
• 1/2 cup goat milk
• 2 cups chocolate chips
• 1 container of rich's rich whip
• whipped topping (optional)
• Chocolate curls (optional)