A rich and delicious chocolate pie with a layer of and toasted marshmallows.
- 1 baked and cooled pie crust (if you want gluten free pie, use a gluten free 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 (about 12 large marshmallows)
- 8 oz. cream cheese room temperature
- 3 c powdered sugar
- 1/2 t salt
- 1/2 t vanilla extract
- 2 c heavy whipping cream
- 4 T granulated sugar
- 1 t vanilla extract
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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.
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While cream is heating, beat egg yolks and remaining 1/4 c sugar with electric mixer in bowl until pale yellow and thick.
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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, stir in corn starch slurry and vanilla. stirring frequently until mixture has thickened and coats back of your spoon.
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Chop chocolate and melt in glass bowl in microwave, stirring after 30-second intervals. Pour chocolate into custard, mix well.
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Pour into bowl to cool.
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Beat cream cheese until creamy. Add powdered sugar, salt, and vanilla extract. Set aside.
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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.
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Spread toasted marshmallow mixture in bottom of cooled pie crust.
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Spread chocolate custard over toasted marshmallow mixture. Chill at least 3 hours.
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Prepare whipped cream by beating all ingredients in chilled bowl and chilled beaters with electric mixture until stiff-peaks form. Drop whipped cream over pie, top with chocolate shavings.
Whipped topping is NOT included in the nutritional information since you can use store bought, cool whip or homemade if desired and all have different caloric values.
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.