Fluffy Chocolate Silk Pie

Ingredients

• 1 (9 inch)  unbaked pastry shells
• 1 (7 ounce) jar marshmallow creme
• 1 cup semi-sweet chocolate chips
• 1/4 cup butter, cubed
• 2 ounces unsweetened chocolate squares
• 2 tablespoons strong brewed coffee
• 1 cup heavy whipping cream, whipped

Topping

• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar

Directions

1. 1

   Line upricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. 2

   Meanwhile, in a heavy sausepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust. Let chill at least 3 hours before topping with whipped topping.

3. 3

   For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over chilled filling. Garnish with chocolate curls if desired.