“You need to use this crust recipe Chocolate Petal Crust number 167111”

Ingredients Nutrition


  1. Prepare Chocolate Petal Crust, set aside. Combine marshmallows and milk in medium saucepan cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth.
  2. Pour half the marshmallow mixture into small bowl, set aside.
  3. Add chocolate chips to the remaining marshmallow mixture, return to low heat and stir until chips are melted.
  4. Remove from heat and stir in vanilla, cool to room temperature.
  5. Stir brandy and creme de cacao into reserved marshmallow mixture, chill until mixture mounds slightly when dropped from a spoon.
  6. Whip cream until stiff.
  7. Fold 2 cups of the whipped cream into cooled chocolate mixture, spoon into cooled crust. Blend remaining whipped cream into chilled brandy mixture, spread over chocolate mixture.
  8. Chill about 2 hours or until firm.
  9. Just before serving, garnish with chocolate leaves.
  10. Leaves are made by painting melted chocolate onto leaves, cooled and then pull leave off.
  11. Make 5 or 6 different sizes of leaves to decorate the top of the pie.

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