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2 1/2 cups milk
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa
1 tablespoon butter
7 tablespoons cornstarch
3 extra-large egg yolks
1 teaspoon vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
Sweetened whipped cream, as needed
Chocolate curls or shavings, as needed
1. In a medium saucepan, combine 2 cups milk, sugar,
cocoa and butter. Bring just to a boil over medium heat.
2. In a medium bowl, mix together cornstarch and
remaining ½ cup milk until cornstarch is completely
dissolved. Then whisk in egg yolks and vanilla extract
until well-blended. Whisking constantly, gradually add
egg and milk mixture to saucepan. Cook, stirring
constantly, about 2 minutes or until mixture is thickened
and smooth. Remove from heat. Stir in marshmallows until
melted. Pour into pie shell. Press plastic wrap directly
onto fi lling, and refrige rate at least 4 hours. To
serve, remove plastic wrap, top pie with whipped cream
and garnish with chocolate curls.
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa
1 tablespoon butter
7 tablespoons cornstarch
3 extra-large egg yolks
1 teaspoon vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
Sweetened whipped cream, as needed
Chocolate curls or shavings, as needed
1. In a medium saucepan, combine 2 cups milk, sugar,
cocoa and butter. Bring just to a boil over medium heat.
2. In a medium bowl, mix together cornstarch and
remaining ½ cup milk until cornstarch is completely
dissolved. Then whisk in egg yolks and vanilla extract
until well-blended. Whisking constantly, gradually add
egg and milk mixture to saucepan. Cook, stirring
constantly, about 2 minutes or until mixture is thickened
and smooth. Remove from heat. Stir in marshmallows until
melted. Pour into pie shell. Press plastic wrap directly
onto fi lling, and refrige rate at least 4 hours. To
serve, remove plastic wrap, top pie with whipped cream
and garnish with chocolate curls.