• Pie crust: Make as you would for any single crust pie adding sugar and chips into flour mixture before adding water. Continue as if you were going to roll it once it's ready go to next step.

Dump into pie pan and with fork or damp fingers (fingers work best) press evenly into pan.

Prick with fork all over.

Bake at 425° till lightly golden and done.

Cool completely.

• Filling: In medium sauce pan over medium heat, combine chocolate, cream and marshmallows. Stir constantly until melted and well blended.

Be careful not to scorch--turn down heat once it starts to melt.

Cool completely.

When cool, fold in Cool Whip and pour into cooled pie shell. Refrigerate at least 3 hours (overnight is best).

To serve, top with more Cool Whip.