Tips: Nope, not the kind sung about in “Lucy in the
Sky with Diamonds”, but this is nonetheless made with miniature
marshmallows; make sure those you use are soft and fresh. You’ll
need most of a 10 ounce bag. I regard this as an easy-to-make dessert,
but if you want to skip a step, it’s not absolutely mandatory
to bake the crust. Although I much prefer it baked, you can form
a pie shell from the crust mixture (in the pie plate, of course)
and chill it for at least an hour before filling it.
There are a couple of key points to making this. Do not melt the
marshmallows and chocolate with all of the milk added initially;
it’s much easier if you use about one-third at the start.
Also, while it’s fine to melt the marshmallow mixture in the
microwave, don’t use high power! I’ve seen books that
recommend this, but it overheats the mixture, resulting in scorched
chocolate and hard bits of overheated marshmallow (guess how I know?).
Also, make sure the marshmallow mixture has cooled completely before
folding in the whipped cream (test a bit on the inside of your wrist
to be sure).
You’ll need a whisk and a 9 inch pie plate here. While I’ve
made this version without alcohol, if desired, omit 1/4 cup of the
milk. When the marshmallow mixture has cooled to room temperature,
add 1/4 cup alcohol with the vanilla (a nice combination is 2 Tbsp.
each brandy and brown crème de cacao; be careful about using
any alcohol with too strong a flavor, though). As this is rich,
you should be able to serve 10 people with small slices.
Yield: 10 servings
- 1-1/2 lightly packed cups chocolate wafer crumbs (I use Nabisco
Famous Chocolate Wafers)
- 2 Tbsp. granulated sugar
- 5 Tbsp. unsalted butter, melted
- 5 cups soft and fresh miniature marshmallows (about 8-1/2 ounces)
- 1 ounce semisweet chocolate, finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- Few grains of salt
- 3/4 cup milk
- 1 tsp. vanilla
- 1 cup heavy cream
- Whipped cream
- Shaved or grated semisweet chocolate
Adjust rack to center of oven; preheat oven to 375 degrees F. (350
degrees F if your pie plate is made of tempered glass or is a dark
In medium bowl, combine chocolate wafer crumbs and sugar. With
large spoon, blend thoroughly. Add melted butter and blend until
well-mixed. Turn mixture into pie plate.
Use about two-thirds of the crust mixture for the sides of the
pie shell, forming a high standing rim slightly above the edge of
the pie plate (it’s important to make the rim high here, as
this pie has more filling than most of this type). Compact remaining
crumb mixture onto bottom of pie plate. Try not to have pie shell
too thick where sides and bottom meet.
Bake 7 minutes, carefully turning back-to-front once about halfway
through baking time. Remove to cooling rack. Cool completely before
Chill a small bowl and beater(s) for a hand-held electric mixer.
In large microwaveable bowl, combine marshmallows, finely chopped
chocolates, and salt. Set aside briefly.
In small saucepan over low heat, heat milk until very hot, stirring
occasionally (milk may also be heated in microwave). Pour 1/4 cup
of hot milk (reserve remainder) over the marshmallow mixture. Place
marshmallow mixture in microwave; microwave at 50% (medium) power
for 1 minute—no longer! Remove from microwave; with large
spoon, stir very thoroughly, for about 1 minute; scrape bottom and
sides of bowl with rubber spatula. Return to microwave; heat at
50% (medium) power for short intervals, stirring well after each,
just until marshmallow mixture is melted and smooth. You might prefer
to switch to a whisk to stir/beat the mixture as it begins to melt
more. Do not overheat.
Once mixture is melted and smooth, gradually stir/whisk in remaining
milk, which should still be warm if not hot. Cool to room temperature,
whisking occasionally. Mixture must not be warm when whipped cream
is added to it, or it will deflate the cream. Once cooled to room
temperature, stir/whisk in vanilla.
In chilled bowl with chilled beater(s), beat cream at high speed
until it holds stiff peaks. Give the chocolate-marshmallow mixture
a last stir. All at once, add the whipped cream and carefully fold
in until mixture is of an even color (make sure to fold up from
the bottom of the bowl, as the heavier chocolate-marshmallow mixture
likes to hide there). Mixture will be on the thin side. Carefully
turn into cooled pie shell. Chill at least three hours before serving.
To serve, if desired, garnish with whipped cream (which may or
may not be lightly sweetened) and shaved or grated semisweet chocolate.
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