1 (9 inch) prepared graham cracker crust
1/2 cup butter, softened
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon cocoa powder
1 cup chopped pecans
1/4 cup rice cereal
1 cup white sugar
1/4 cup butter
1/4 cup cherry juice
1 cup marshmallow creme
Preheat oven to 350 degrees F (175 degrees C).
Set aside cookie sheet.
Make Chocolate Country Pie Stents with Cake Mix:
In a large bowl, cream together the white sugar and butter until smooth. Beat in eggs, one at a time beat in chocolate and vanilla extract until well blended. Combine milk, cocoa, pecans and rice cereal. Mix 2 to 3 min.
Gently fold melted and condensed milk mixture into the creamed mixture until an even spread is formed.
Place 1 3 cups graham cracker crumbs into a 9 inch prepared pie crust. Spread bottom of pie with reserved graham cracker crumbs. Using a 2 inch cookie cutter, make small hole in center of crust. Fill crust with remaining graham cracker crumbs.
To Make Cream Cheese Frosting:
In a medium bowl, whip cream of mini marshmallows until fluffy. Beat in 1/3 cup milk. sift together flour, baking soda and sugar. Mix together with fingertips. Spread over pie.
Frost pie using frosting ingredients listed in recipe. Add additional cream cheese or confectioners' sugar to taste if desired. Place pie in oven. Bake in preheated oven for 1 hour or until out of center of pie. Serve at room temperature.