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Swirled Chocolate Marshmallow Pie Recipe

Swirled Chocolate Marshmallow Pie Recipe

I’m such a fan of marshmallows, I’ll eat a handful straight from the bag. Swirling a homemade marshmallow filling with cocoa creates a holiday-worthy pie everyone enjoys.
TOTAL TIME: Prep: 1 hour + chilling Cook: 30 min. + cooling YIELD:8 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/4 cup heavy whipping cream
  • 1 egg yolk
  • 1/2 cup dark chocolate chips
  • FILLING:
  • 1/4 cup baking cocoa
  • 1/4 cup boiling water
  • 4 teaspoons unflavored gelatin
  • 2/3 cup cold water, divided
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 2 tablespoons plus 1-1/2 teaspoons honey

Directions

  • 1. In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Whisk cream and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 hour or until easy to handle.
  • 2. Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
  • 3. Bake at 400° for 20 minutes. Remove foil and weights; bake 8-10 minutes longer or until golden brown. Cool on a wire rack.
  • 4. In a microwave, melt chocolate chips; stir until smooth. Brush over the bottom and up the sides of pastry shell. Refrigerate.
  • 5. Meanwhile, dissolve cocoa in boiling water; set aside. In a large metal bowl, sprinkle gelatin over 1/3 cup cold water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, honey and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage).
  • 6. Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 6 minutes. Carefully fold in dissolved cocoa, creating a swirled effect. Pour into prepared pastry. Cover and cool at room temperature for 2 hours. Yield: 8 servings.