Combine milk and marshmallows in a heavy saucepan. Cook over low heat, stirring constantly, until marshmallows melt. Do not let mixture boil. Stir in bourbon. Cool mixture completely.
Fold in 1 cup whipped cream. Pour mixture into piecrust. Chill at least 4 hours or overnight. Garnish with additional whipped cream and grated chocolate before serving.
Oxmoor House Homestyle Recipes
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