Fluffy Chocolate Silk Pie

• 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

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. 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. 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.

pastry shells, marshmallow creme, semisweet chocolate chips, butter, chocolate squares, coffee, heavy whipping cream, topping, heavy whipping cream, sugar

Taken from www.food.com/recipe/fluffy-chocolate-silk-pie-275086 (may not work)