Chocolate Chip Pie II

4 Reviews Add a Pic
Esther Kenagy
Recipe by  Esther Kenagy

“This pie is a special treat, and not shy of calories.”

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Adjust Servings

Original recipe yields 1 pie



  1. Roll graham crackers to fine crumbs; there should be about 1 cup. Melt the butter or margarine, and combine with the crumbs. Pat into 9 inch pie plate. Chill.
  2. Heat 24 to 30 large marshmallows slowly in the milk. Cool. Fold in whipped topping, vanilla and grated bitter chocolate. Pour filling into crust, and refrigerate l hour.

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Reviews (4)

Rate This Recipe


This was a strange consistency! Very thin marshmallow mixture and just a cup of whipped cream, which didn't fluff it up hardly at all. The taste was good, but it wasn't very pretty. I did like the way the marsmallows conglomerated with the crust. Tasty, but should be tweaked with a little.



I am so glad I don't count calories! I made this for my Mom and we polished it off with milk. Will make again soon.



My mom submitted this recipe, and I want to respond to Syrielle... if you used regular whipped cream instead of whipped topping (ie. Cool Whip), that's what went wrong for you. Regular whipped cream is too thin. Made as written, it turns out fluffy and delicious!

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Amount Per Serving (8 total)

  • Calories
  • 335 cal
  • 17%
  • Fat
  • 15.3 g
  • 24%
  • Carbs
  • 48.9 g
  • 16%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 261 mg
  • 10%

Based on a 2,000 calorie diet



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Chocolate Chip Pie III


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Chocolate Chip Cookie Pie