9 inch baked pie shell
1 1/2 c. miniature marshmallows or 6 lg. marshmallows
1/2 c. milk
1 bar (8 oz.) milk chocolate candy
1 c. chilled whipped cream

Bake pie shell. Heat marshmallows, milk and chocolate over low heat stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat whipping cream in chilled bowl until stiff. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate until set, about 8 hours. Spread with sweetened whipped cream and garnish with chocolate curls if desired. 8 to 10 servings.