Chocolate Cream Pie with Marshmallow Meringue - A simple pecan pie crust, rich chocolate cream filling and marshmallow meringue topping. This pie is luscious!
Course Pie
Cuisine American
Prep Time 35 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8
Author Rob
Ingredients
Pecan Crust:
1 cupflour
½cupunsalted sweet cream butter, melted
½cuplight brown sugar
¾ cupspecans, chopped
Chocolate Creme layer ingredients
1 ½ cups whole milk
½cupsemi sweet chocolate chips
3egg yolks
½cupsugar
2tbspcorn starch
⅛tspkosher salt
1tsppure vanilla extract
Marshmallow Meringue ingredients
1cupsugar
27 oz jarsmarshmallow creme
6arge egg whites, room temp
2tspcream of tartar
2tsppure vanilla extract
½tspkosher salt
½cupmini chocolate chips for topping
Instructions
Crust Directions:1. Preheat oven to 350 degrees2. In a large bowl combine the melted butter, flour, brown sugar and pecans with a fork3. Push crust into a 9 inch pie dish and bake in the oven for 15-20 minutes or just until the crust begins to brownChocolate creme directions1.Using a medium sauce pan, combine the milk and chocolate chips2.Place sauce pan over high heat and gradually stir until melted, about 1-2 minutes3.In a large bowl, mix together the egg yolk, and sugar until the eggs turn a pale yellow4.Mix in the cornstarch, salt, and vanilla until combined5.Gradually combine the chocolate mixture into the egg mixture. Make sure you are whisking the egg mixture while pouring the chocolate mixture into it to avoid scrambling the eggs6.Pour the combined mixture back into the sauce pan and place on the stove on medium to high heat and bring to a boil while gradually whisking the mixture.7.Remove from heat and whisk for about 2 minutes8.Pour chocolate creme into the baked pie crust9.Cover the chocolate creme with plastic wrap and place into the fridge for 5 hoursMarshmallow Meringue Directions:1.In a large bowl, scoop the marshmallow fluff into the bowl and set aside2.Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.3.Gradually beat in the sugar into the egg whites until stiff peaks form4.Gently fold in the egg whites into the marshmallow fluff until fully incorporated5.Spoon half of the marshmallow meringue into a piping bag and the other half onto the top of the pie6.Spread evenly with a knife7.Pipe meringue all across the top of the pie8.Preheat oven to 350 degrees or you can use a kitchen flame torch9.Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned10.Using a flame torch, lightly toast the meringue11. Sprinkle mini chocolate chips onto the top of the pie