Ingredients with Measurements:
- 1 pre-made graham cracker crust
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
Special equipment needed:
- Double boiler or a heatproof bowl and saucepan
- Hand mixer or stand mixer
Step-by-step instructions:
1. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the chocolate chips and heavy cream, stirring occasionally until smooth. Set aside to cool slightly.
2. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth.
3. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
4. Remove from heat and stir in the vanilla extract.
5. Add the melted chocolate mixture to the saucepan and whisk until well combined.
6. Pour the mixture into the graham cracker crust and smooth the top with a spatula.
7. Sprinkle the mini marshmallows on top of the chocolate mixture.
8. Preheat the broiler to high and place the pie under the broiler for 1-2 minutes or until the marshmallows are golden brown.
9. Remove from the oven and let cool to room temperature.
10. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Broil on high
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 210mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- Graham cracker crust can be substituted with an Oreo cookie crust or a chocolate cookie crust.
- Semi-sweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Heavy cream can be substituted with half-and-half or whole milk.
- Mini marshmallows can be substituted with regular-sized marshmallows cut into small pieces.
Variations:
- Add a layer of sliced bananas or strawberries between the chocolate mixture and the marshmallows.
- Use a different type of cookie crust, such as a peanut butter cookie crust or a shortbread crust.
- Top the pie with whipped cream or chocolate shavings instead of marshmallows.
Tips and tricks:
- Make sure to whisk the egg yolks into the milk mixture thoroughly to avoid any lumps.
- Be careful not to overcook the milk mixture, as it can become too thick and difficult to pour into the crust.
- If you don't have a double boiler, you can use a heatproof bowl set over a saucepan of simmering water instead.
- To prevent the marshmallows from sticking to the broiler, lightly spray the top of the pie with cooking spray before broiling.
Storage instructions:
Store the pie covered in the refrigerator for up to 3 days.
Reheating instructions:
The pie can be served cold or at room temperature.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Top the pie with whipped cream, chocolate shavings, or fresh fruit.
Pairings:
Serve with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
This pie is rich and decadent on its own, but it can be served with a light salad or fresh fruit for a balanced meal.
Troubleshooting advice:
- If the milk mixture is too thin, add a little more cornstarch and cook for a few more minutes until it thickens.
- If the marshmallows are not browning evenly, rotate the pie under the broiler to ensure even browning.
Food safety advice:
Make sure to cook the egg yolks and milk mixture thoroughly to avoid any risk of foodborne illness.
Food history:
The combination of chocolate and marshmallows has been popular in American desserts since the early 20th century.
Flavor profiles:
This pie is rich and chocolatey with a sweet and gooey marshmallow topping.
Serving suggestions:
Serve the pie as a dessert after a family dinner or at a holiday gathering.
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Taste: Rich, Sweet, Creamy, Chocolaty, Marshmallowy