1 (11 ounce) package chocolate-coated chocolate candy pieces
2/3 cup butter, softened
2 (16 ounce) packages cream cheese, softened
1 cup white sugar
2 eggs
1/2 cup corn syrup
1 cup milk
1 teaspoon vanilla extract
2 tablespoons evaporated milk
2 teaspoons lemon zest
1 large marshmallow, crushed
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cookie cutters.
In a large bowl, beat butter, cream cheese, sugar, eggs, corn syrup, milk, and vanilla. Stir together. Beat mixture into cream cheese mixture. Pour mixture into prepared cookie cutters.
Bake in preheated oven until pie is golden, about 30 minutes. Remove from oven and immediately remove from piechatter. Let cool for a while and for the filling to sink in. Remove and cover filling with a plastic or foiled foil.
When cooled, fill cookie cutters with crushed chocolate candy pieces, leaving chocolate in center. Bake approximately 30 minutes in the center of each pie, until hole is completely filled. Cool completely and refrigerate pie. Top with remaining candy pieces, and refrigerate without refrigeration for 10 days, making sure to have a small amount of filling in the center of each pie.
Frost remaining pie with lemon zest. Frost the edges of piechatter with marshmallow creme frosting. Place chocolate face onto chocolate ornament in oven and press onto pie to keep chocolate looking golden. Chill unbaked pie for 2 hours before frosting.
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