1 refrigerated pie crust (or you can buy the kind in the freezer section)
2cups mini marshmellows or 20 large marshmellows
2cups dark chocolate chips (or a 12oz. package)
1cup heavy whipping cream
Preheat oven to 400degrees and poke holes in the bottom of the pie crust for ventilation. Bake the pie crust at 400 degrees for 12-15 minutes, until golden brown. Please follow the directions on your pie crust if it's store bought. Cool on the counter for 20 minutes.
In a microwave-safe bowl, add the milk and marshmellows and cook approximately 5 minutes at 50% stirring every 30 seconds until melted.
Pour in the chocolate chips and stir until melted, which takes about 30-45 seconds. If they don't melt, pop back in the microwave for 15 seconds at a time.
Pour 1cup of the melted mixture into the cooled pie crust and spread out evenly then store in the fridge. Cool the remaining melted mixture on the counter to room temperature.
In a cooled mixing bowl, add 1cup heavy whipping cream and beat until peaks appear and it becomes light and fluffy. Gradually mix in the remaining melted mixture until combined.
Pour on top of the chocolate layer in the pie crust and cover. Refrigerate 4-6 hours or until well chilled.