Ree Drummond's Chocolate Marshmallow Pumpkin Pie | The Pioneer Woman

Ree takes a Thanksgiving shortcut by topping a store-bought pumpkin pie with chocolate ganache and fluffy marshmallow cream! #ThePioneerWoman, Saturdays at 10a|9c Get the recipe ▶ https://foodtv.com/32VKZ9V Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chocolate Marshmallow Pumpkin Pie RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr (includes setting time) Active: 20 min Yield: 12 servings Ingredients Ganache: 6 ounces semisweet chocolate, broken into pieces 3/4 cup heavy cream 1/2 teaspoon vanilla extract Marshmallow Whipped Cream: One 7-ounce container marshmallow cream 4 tablespoons (1/2 stick) butter, at room temperature 2 cups heavy cream 1 cup confectioners' sugar Pie: 1 store-bought pumpkin pie Seasonal chocolate lollipops, for decorating Directions For the ganache: Put the chocolate in a bowl. Heat the cream in a saucepan over medium heat until hot. Add the vanilla. Pour over the chocolate pieces and mix until the chocolate is melted and the mixture is combined. For the marshmallow whipped cream: In a mixer fitted with a paddle attachment, beat the marshmallow cream and butter until combined, about 30 seconds. In a mixer fitted with whisk attachment, whisk the cream in a separate mixer bowl until frothy. Lower the speed and gradually add the powdered sugar. When added, increase the speed and whisk until stiff peaks form. Add the marshmallow and butter mixture to the cream and whisk until smooth. For the pie: Pour the ganache over the pumpkin layer. Let set at room temperature for 40 minutes or flash-chill in the freezer for 15 minutes. Pile the marshmallow whipped cream over the ganache in a high-domed mound--scale is everything. Insert seasonal chocolate lollipops in the marshmallow whipped cream. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #Chocolate #PumpkinPie #ThePioneerWoman #FoodNetwork Ree Drummond's Chocolate Marshmallow Pumpkin Pie | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=oJT74ymgOKY&feature=youtu.be