2 1/2 c Milk; divided
1 1/3 c Sugar
1/4 c Unsweetened cocoa powder
1 tb Butter or margarine
7 tb Cornstarch
6 tb Water
3 Egg yolks, extra-large
1 ts Vanilla
1 c Miniature marshmallows
1 Pie shell, 9-inch; baked
Whipped cream, sweetened;
-for topping
Chocolate curls or shavings;
-for garnish
Combine 2 cups milk, sugar, cocoa, and butter in a medium-size saucepan.
Bring just to a boil over medium heat. In a medium-size bowl, completely
dissolve cornstarch in water. Stir in remaining ? cup milk. Whisk in egg
yolks and vanilla until well-blended. Gradually add egg yolk mixture to
mixture in saucepan, stirring constantly with wire whisk. Cook, stirring
constantly, about 2 min., or until mixture is thickened and smooth. Add
marshmallows and stir until they melt and mixture is smooth. Pour into pie
shell. Press plastic wrap directly onto filling. Refrigerate at least 2
hours. Remove plastic wrap. Top with whipped cream and garnish with
chocolate curls.
Note: Pressing plastic wrap directly onto hot pie filling prevents a
tough, dry “skin” from forming as pie cools. Use a potato peeler to make
decorative chocolate curls or shavings from a chocolate candy bar.
Yields
8 Servings