Dessert | November 15, 2015

Toasted Marshmallow Chocolate Custard Pie

It’s time to serve the best pie of the year. THIS toasted marshmallow chocolate pie is IT.

An overhead shot of a Toasted Marshmallow Chocolate Custard Pie

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.

Ingredients for making a Toasted Marshmallow Chocolate Custard Pie ingredients

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.

Spreading chocolate over a Toasted Marshmallow Chocolate Custard Pie

This chocolate 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.

Toasted Marshmallow Chocolate Custard Pie with cream on top

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.

Cut up chocolate on a cutting board
A whole Toasted Marshmallow Chocolate Custard Pie in a white dish

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.

A Toasted Marshmallow Chocolate Custard Pie in a dish with a slice cut out

 

A slice of Toasted Marshmallow Chocolate Custard Pie on a white plate

It’s happiness on a plate.

A slice of Toasted Marshmallow Chocolate Custard Pie with a bite out and a fork on a plate

A boy eating a Toasted Marshmallow Chocolate Custard Pie

5 from 2 votes
Toasted Marshmallow Chocolate Custard Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
4 hrs
 

A rich and delicious chocolate pie with a layer of custard and toasted marshmallows. 

Course: Dessert
Cuisine: American
Keyword: Chocolate Pie, Custard Pie, Marshmallow Dessert
Servings: 12 servings (1 pie)
Calories: 626 kcal
Author: Stephanie
Ingredients
  • 1 baked and cooled pie crust
Chocolate Custard
  • 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
Toasted Marshmallow Filling
  • 2 c marshmallows
  • 6 oz. cream cheese room temperature
  • 3 c powdered sugar
  • 1/2 t salt
  • 1/2 t vanilla extract
Chocolate Shavings
  • 1 oz. chocolate chopped
  • 1 t shortening
Whipped Cream Topping
  • 1 c heavy whipping cream
  • 2 T granulated sugar
  • 1/2 t vanilla extract
Instructions
  1. 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.
  2. While cream is heating, beat egg yolks and remaining 1/4 c sugar with electric mixer in bowl until pale yellow and thick.
  3. 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.
  4. Chop chocolate and melt in glass bowl in microwave, stirring after 30-second intervals. Pour chocolate into custard, mix well.
  5. Add remaining vanilla and whisk in dissolved cornstarch. Pour into bowl to cool.
Toasted Marshmallow Filling
  1. Beat cream cheese until creamy. Add powdered sugar, salt, and vanilla extract. Set aside.
  2. 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.
  3. Spread toasted marshmallow mixture in bottom of cooled pie crust.
  4. Spread chocolate custard over toasted marshmallow mixture. Chill at least 3 hours.
  5. 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.
  6. 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.
Recipe Notes

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.

Nutrition Facts
Toasted Marshmallow Chocolate Custard Pie
Amount Per Serving
Calories 626 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 21g131%
Cholesterol 145mg48%
Sodium 335mg15%
Potassium 130mg4%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 55g61%
Protein 4g8%
Vitamin A 1130IU23%
Vitamin C 0.3mg0%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

8 thoughts on “Toasted Marshmallow Chocolate Custard Pie

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  1. I’m sad, because the directions are wrong. You need to cook the cornstarch before adding the chocolate. I got a big soupy mess.

    1. I’m sorry you ended up with a big soupy mess, how frustrating! Custard is tricky with the tempered eggs and everything, it could have been any of the steps that gave you trouble. The chocolate custard will still be soupy until you chill it in the fridge. The instructions say to chill it at least 3 hours after spreading it over the toasted marshmallow filling. Did you get a chance to do that?

  2. 5 stars
    The was the best pie recipe I ever made!

    Oh, just realized. Forgot the cornstarch, and it still firmed up. 😊

    Nice!