8" Chocolate Custard & Marshmallow Pie Recipe

Make crust

In a bowl or food processor combine flour, sugar, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs with some pea-sized pieces. Add ice water 1 tablespoon at a time and pulse or mix until dough just comes together. Do not overwork.

Form the dough into a flat disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes.

Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface into an 11-inch circle. Gently transfer to an 8-inch pie pan, trim and crimp edges, and dock the bottom with a fork.

Line crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake 6–8 more minutes until edges are lightly golden and bottom set. Cool on a rack. Reduce oven to 325°F (163°C) if you will warm the filling in oven later.

Heat milk and cream

In a medium saucepan, whisk together milk, heavy cream, sugar (3 tbs), cocoa powder, and salt. Warm over medium heat until steam appears and small bubbles form at the edge, stirring frequently. Do not boil.

Temper yolks

In a separate bowl, whisk the egg yolks together with the cornstarch until smooth and slightly pale.

Slowly whisk 1/2 cup of the hot milk mixture into the yolk mixture to temper. Then pour the tempered yolks back into the saucepan while whisking constantly.

Cook custard over medium-low heat, whisking continuously, until mixture thickens and registers about 175–180°F (80–82°C) and coats the back of a spoon, about 3–5 minutes. Remove from heat.

Stir in chopped bittersweet chocolate, butter, and vanilla. Whisk until chocolate and butter are fully melted and the custard is glossy and smooth. If there are small lumps, pass the custard through a fine-mesh sieve into a clean bowl.

Cover the surface directly with plastic wrap to prevent a skin from forming. Let cool at room temperature 15–20 minutes, then gently pour or spread into the cooled 8-inch baked pie crust. Smooth the top. Chill in the refrigerator for at least 2 hours, or until set (overnight is best for a firm slice).

Make hot sugar syrup

Combine 1/2 cup granulated sugar, corn syrup, and 2 tablespoons water in a small heavy-bottomed saucepan. Bring to a boil over medium heat, brushing down sides with wet pastry brush to prevent crystallization. Continue to boil until the syrup reaches 240°F (115°C) on a candy thermometer (soft-ball stage), about 4–6 minutes.

Whip egg white

While syrup is heating, begin whipping the egg white with the pinch of salt in a clean mixing bowl on medium speed until soft peaks form.

With the mixer running on medium-low, slowly pour the hot syrup in a thin stream into the whipped egg white. Once all syrup is added, increase speed to high and whip until the mixture becomes glossy and thick and has cooled to near room temperature, about 3–4 minutes. Add vanilla in the last 30 seconds and whip to combine.

Immediately spread or pipe the marshmallow meringue over the chilled chocolate custard, creating peaks if desired. Use a spatula to seal to the crust edges to prevent shrinkage.

Optional: Using a kitchen torch, carefully brown the tips of the marshmallow topping to a golden color. Alternatively, place under a broiler for 20–30 seconds — watch closely to avoid burning.

If using, garnish the surface with mini marshmallows and chocolate shavings, and dust lightly with cocoa powder.

Chill the pie for 15–30 minutes after torching to set the topping, then slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices.

Store covered in the refrigerator for up to 3 days. Bring to room temperature for 15–20 minutes before serving if desired.