Note: This chocolate filling is rich with marshmallows folded in, and
topped off with chocolate curls. Everyone will love this pie.
2 1/2 cups milk
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa
1 ounce Baker's semi sweet chocolate square
1 tablespoon butter
7 tablespoons cornstarch
6 tablespoons water
3 extra-large egg yolks
1 teaspoon vanilla
1 cup miniature marshmallows
1 baked 9-inch pie shell or graham cracker crust shell
Sweetened whipped cream
Chocolate curls
1. In medium saucepan, combine 2 cups milk, sugar, cocoa, semisweet
chocolate square, and butter. Bring just to a boil over medium heat.
2. In medium bowl, mix cornstarch and water until cornstarch is
completely dissolved. Stir in remaining 1/2 cup milk. Whisk in egg
yolks and vanilla until well blended. Gradually add to mixture in
saucepan, stirring constantly with wire whisk. Cook, stirring
constantly, about 2 minutes or until mixture is thickened and smooth.
Add marshmallows and stir until marshmallows melt and mixture is
smooth.
3. Pour into pie shell. Cover with plastic wrap and refrigerate at
least 2 hours.
4. Remove plastic wrap. Top with whipped cream and garnish with
chocolate curls.
*For sweetened whipped cream, chill small deep bowl and beaters in
freezer. Using electric mixer, beat 1 cup chilled whipping cream at
high speed until it begins to thicken. Add 1/4 cup powdered sugar and
1/2 teaspoon vanilla. Beat until thick and spread over pie. Serves 8.
No comments:
Post a Comment