We have eaten some memorable pies over the years:
This recipe has made the rounds: Gimme Some Oven who adapted it from Pastry Affair who adapted it from How Sweet It Is who adapted the chocolate filling recipe from Tyler Florence. Next time, I’m going to try milk chocolate morsels vs semi-sweet – just for giggles (and more pie!).
- Graham cracker pie crust (or make your own with 2 c graham cracker crumbs + 1 stick of butter – baked for 8-10 minutes in a 9-inch pie pan)
- 3/4 C heavy cream
- 3/4 C milk
- 10 oz. semisweet chocolate, chopped
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 eggs, whisked
- 20-30 large marshmallows
Preheat oven to 325.
For the pie filling:
In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has completely melted and is smooth. Mix in a little of the warmed milk to the whisked eggs to bring up their temperature. Slowly add in vanilla and whisked eggs to the milk + chocolate and whisk until smooth.
Pour chocolate filling into (store bought or baked) pie crust. Bake for 15-20 minutes (mine took more like 25-30 minutes), or until chocolate filling is set and does not jiggle when pie is lightly shaken. Remove from oven.
Cut marshmallows in half. Place halves in concentric circles over the top of the pie until covered.
Lower oven rack to the middle position, and set oven to the lowest broil setting. Place pie on the rack and lightly toast the marshmallows. They will brown very quickly.
Let the pie cool a bit then chill it in the refrigerator to set for 2-3 hours.
When serving the pie, spray your knife with Pam so it doesn’t stick to the marshmallow topping as you cut the pie into individual slices. Consider warming each slice in the microwave for 10-15 seconds. Drizzle with chocolate sauce if desired.