Instructions

1. First, preheat your oven to 425 F.
2. Next, start melting 1 cup of your chocolate chips using the instructions on the back of the bag - either the microwave or the double boiler method.
3. Once the chips are melted, stir in 3 Tbsp of heavy whipping cream and add the chocolate mixture to the base of your pie crust.
4. Next, mix your pumpkin pie mix, the evaporated milk, and two eggs together and add it as the next layer to your pie crust pan.
5. Bake for 15 minutes at 425, then lower the oven temperature to 350 F and bake for another 50-60 minutes or until done.
6. You can tell if the pumpkin is done if only an inch of the center of the pie jiggles when moved or sticking a knife into the center, it should remove cleanly. If the knife doesn't remove cleanly or more than an inch jiggles, continue baking for 5 minute intervals until done.
7. Allow the pie to cool on a cooling rack or refrigerate overnight.
8. Just before you're ready to serve, top the pie with about 3 cups of mini-marshmallows and place the pie under your broiler, carefully watching it to make sure the marshmallows toast, but don't burn.You may have to turn the pie in order to evenly toast the marshmallows.
9. Remove the pie from the broiler and melt the remaining 1/2 cup of chocolate chips. Once melted, stir in the vegetable oil 1 Tbsp at a time until you reach the desired consistency for your drizzled chocolate. Add the chocolate to a squeeze bottle and drizzle chocolate over the top of your pie.
10. Slice the pie with a hot, but dry knife. Each time you make a slice, reheat the knife under hot water and wipe it clean/dry.
11. Enjoy!