My mother is from Germany and has taught me from little on that a meal isn’t complete unless you have something sweet to finish it off. Not too great for the waistline but my taste buds say thank you every time.

In order to be prepared for impromptu guests or coffee with the girls, I try to keep this great tasting pie in the freezer at all times:

Chocolate Candy Bar Pie:
Ingredients:

1/2 cup milk
1 (4-ounce) chocolate bar with almonds
18 large marshmallows
1/2 pint heavy whipping cream
1 prepared graham cracker crust

Directions:

In the top of a double boiler (a stainless steel mixing bowl over a pan of boiling water can be used if you do not have a double boiler) melt the chocolate bar, milk and marshmallows.

Whip the whipping cream in a bowl until stiff and fold this into the chocolate mixture. Pour into the crust and refrigerate until cool. When cool, store in freezer until time to serve. At the start of dinner remove the pie from the freezer and set on counter top. The pie should be thawed by the time the meal is over and its time for dessert.

Another great thing about this pie recipe is that it only requires 4 ingredients plus the pie crust and if stored in a freezer container, can be kept frozen indefinitely.

Chocolate Winslow’s Chocolate Candy Bar Pie is always a big hit at potluck dinners and bake sales. Find your next great dessert recipe at http://womenlovechocolate.info

The recipe will take approximately 40 minutes to prepare and then another 2 to 3 hours to set up in your refrigerator. I like to make mine early in the morning so that its ready to go with our dinner later that day.

Chocolate Chiffon Pie Recipe

1 unbaked pastry shell (9 inch)
1 envelope of unflavored gelatin mix
1/4 cup of tap water
1/2 cup granulated sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
1 1/4 cup cold milk
3 egg yolks
1 cup of heavy whipping cream
3 egg whites
Whipped cream for garnishing

Remove unbaked pie shell from package and bake in your oven according to package directions, remove and set aside to cool.

In a large bowl, add in your water and then sprinkle the unflavored gelatin mix over top. Let the mixture stand at room temperature for 5 to 7 minutes to softened it up.

In a large saucepan, combine the granulated sugar, cocoa powder and table salt. Stir in the cold milk and egg yolks using a nonstick silicone spatula. Cook this mixture over low heat, stirring it constantly to prevent scorching, until the mixture begins to thicken. You do not want to boil the mixture! Remove pan from heat. Stir in the gelatin mix until it has dissolved. Place mixture into a bowl and chill it in the refrigerator until it becomes syrupy, about 20 to 25 minutes.

In a separate bowl, whip the cream with an electric mixer until it becomes stiff. Gently fold the whipped cream into your chilled chocolate mixture. Slowly beat in the egg whites until all ingredients have been combined.

Pour the entire mixture into your prepared baked pie shell. Cover the pie plate and place into the refrigerator for 2 to 3 hours to chill and to firm up. Garnish with some whipped cream before serving if desired.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com