A rich and delicious chocolate pie with a layer of and toasted marshmallows.
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.
Pour into bowl to cool.
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.