Latnie B. Kesee, FMS
- 1/2 lb miniature
- 1/2 (1/4 lb) bar German’s sweet chocolate, broken up
- 3/4 cup milk
- 1/2 tsp salt
- 1/2 pint heavy cream, whipped
- 1/2 tsp vanilla
Prepare and bake a 9 inch pie shell or chill a 9 inch graham cracker crust. Combine in top of a double boiler or heavy saucepan. Heat over boiling water, the fist 4 ingredients, over low heat, stirring occasionally until marshmallows and chocolate have melted. Cool. Fold cooled mixture into cream and vanilla. Turn into shell and chill 2 to 3 hours before serving. If desired, garnish with marshmallow flowers. To make each flower, snip a marshmallow crisscross with a scissor and insert chocolate chip.