It’s time to serve the best pie of the year.
I’m on a toasted marshmallow kick, and for a good reason. It’s a flavor that you really can’t get anywhere else. It’s insta-nostalgia, and who can argue with nostalgia? Give me burnt chicken with toasted marshmallow and I’ll call it the dreamiest chicken I ever did have (mostly because I’ve shared burnt chicken over a campfire and washed down with some toasted ‘mallow s’mores many a time–and that was only because my
climbing and biking and camping partner husband, bless his heart, needed a little time to learn how to grill over a fire).
When you toast the marshmallows, you have to be careful. Toast it at a low temperature over a longer period of time, and you start to bake the marshmallow. Then they cool down to crispy marshmallows because you’ve just sapped the moisture out and left the sugar. No good. Instead, you want to make sure your broil them on high for a short period of time. We’re talking 3-4 minutes. Watch them carefully, and once they’re puffy and brown on top, take them out and immediately scrape them into the cream cheese mixture. So don’t toast them until you’re absolutely ready to mix them in.
I’ve made this pie more than I can count on one hand in a couple of weeks. I was determined to get it right. I tried the toasted marshmallows with the chocolate custard and filled the entire pie with that, but that was just OK. The mallows mellowed out the chocolate too much. I wanted the chocolate strong and I wanted it straight. The quality of chocolate you purchase here is the kicker. PLEASE don’t use Nestle chocolate chips. Or chocolate-flavored chips. Or anything but a straight bar of extra dark chocolate, at least 70%. I used 86% and thought that was just right. If you find anything higher, go for it. Own that chocolate custard.
This pie also requires homemade whipped cream. Someone once told me a baby chick dies every time you use Cool Whip. Don’t kill the baby chicks.
Add a little shortening to some chocolate, melt it, let it cool, spread on the back of a baking sheet, and scrape it off for some yummy chocolate shavings.
Now you may look at that and say hey, that’s not enough chocolate. I need more. I promise you, this stuff is chocolatey rich.
It’s happiness on a plate.
- 1 baked and cooled pie crust
- 2 c heavy whipping cream
- 1/2 c granulated sugar
- 1/2 t salt
- 3 egg yolks
- 6 oz quality chocolate, at least 70% cacao
- 1 t vanilla extract
- 3 T cornstarch dissolved in 3 T cold water
- 2 c marshmallows
- 6 oz. cream cheese, room temperature
- 3 c powdered sugar
- 1/2 t salt
- 1/2 t vanilla extract
- 1 oz. chocolate, chopped
- 1 t shortening
- 1 c heavy whipping cream
- 2 T granulated sugar
- 1/2 t vanilla extract
- Prepare chocolate custard. In a heavy-bottomed pot over low/medium heat, bring 2 c cream, 1/4 c of the sugar, and 1/2 t salt to just a boil.
- While cream is heating, beat egg yolks and remaining 1/4 c sugar with electric mixer in bowl until pale yellow and thick.
- Temper hot cream into eggs by slowly pouring cream into the eggs and whisking continuously. Continue to pour and whisk a little at a time until all of the cream has been incorporated. Pour mixture back into pot and cook over low/medium heat, stirring frequently until mixture has thickened and coats back of your spoon.
- Chop chocolate and melt in glass bowl in microwave, stirring after 30-second intervals. Pour chocolate into custard, mix well.
- Add remaining vanilla and whisk in dissolved cornstarch. Pour into bowl to cool.
- Beat cream cheese until creamy. Add powdered sugar, salt, and vanilla extract. Set aside.
- Lay marshmallows on foil-lined pan and broil over high heat for a couple minutes, or just until tops are brown. Don't broil too long, or you'll cook the marshmallows and they'll crisp up too much. Use spatula to scrape marshmallows off foil and into cream cheese mixture. Mix until well-incorporated.
- Spread toasted marshmallow mixture in bottom of cooled pie crust.
- Spread chocolate custard over toasted marshmallow mixture. Chill at least 3 hours.
- For chocolate shavings, melt chocolate and shortening in bowl in microwave, stirring after 30 seconds. Let cool in fridge about 10 minutes, or until just before it begins to solidify (you can microwave again if it already began to solidify). Pour onto the back of a pan, or other flat surface. Place in fridge to chill. Use a spatula, bench scraper, or other flat surface to shave chocolate.
- Prepare whipped cream by beating all ingredients in bowl with electric mixture until stiff-peaks form. Drop whipped cream over pie, top with chocolate shavings.
When blind-baking your pie crust (pie crust baked without filling), be sure to poke crust with fork and/or fill plate with parchment paper and dry beans or rice to prevent crust from puffing up and to keep it flat. Brushing with a beaten egg prior to baking helps create a shiny, crisp exterior that makes spreading filling over it easier to do and prevents the crust from flaking off. I also make my crust perimeter high to account for the shrinking that sometimes happens.
You can make this pie the day before serving, just hold off on the whipped cream and chocolate shavings. You can prepare chocolate shavings early as well, just keep on a plate in the refrigerator.