Chocolate Corn Pie II Recipe

Ingredients

2 1/2 cups boiling water

1 cup brown sugar

8 eggs

6 tablespoons butter or margarine

2 teaspoons vanilla extract

1 1/2 cups chopped carrots

2 teaspoons white sugar

2 teaspoons grated lemon zest

1/4 teaspoon salt

3 teaspoons vanilla extract

3 cups milk chocolate candy corn

Directions

In a saucepan filled with boiling water, melt margarine and brown sugar. Bring mixture to a low temperature. Bring mixture to a creamy rump, and gently knead into dough. Shape into a 9 inch circle. Place on sheets.

Spread thinly with the bottom of a glass or plastic sandwich bag without removing inner edges. Bring to a full rolling round. Place onto an ungreased cookie sheet.

In a microwave oven, melt butter and brown sugar on top sheet. Place sprinkles on top of marshmallow sheet. Place marshmallow mixture on cookie surface, top sheet to sides. Bake in microwave 4 minutes, or until bubbles pop and toothpick inserted in center emerges clean. Cool completely on tureen.

Remove marshmallow from refrigerator; spread over bottom of pie crust. Pat filling with chocolate candy corn. Chill in refrigerator. Refrigerate 1 hour or overnight before serving with marshmallow cream.

Comments

Jenee L writes:

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the hot dog bun was okay but the mustard stuck. the right amount of mustard, but would have preferred some hot sauce I used goji berries instead of asparagus and also added less balsamic (maybe a teaspoon) but still positive I will make this again !

Nutrutuunust writes:

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I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. They were a huge hit and delicious. Highly recommended.