Chocolate Marshmallow Pie is a traditional American recipe for a classic pie of a blend of chocolate and marshmallows in a mix of egg yolks and cream that's baked in a pastry shell and topped with whipped cream. The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate Marshmallow Pie.
Roll out the pastry until thick enough to line an 18cm diameter flan ring or pie plate. Cover with greaseproof paper (typically trimmed to a circle known as cartouche) and baking beans then place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and blind bake for 15 minutes, or until the pastry is golden.
Meanwhile add the chocolate, marshmallows and water to a bain-marie (double boiler) and leave until the mixture melts. Tale off the heat, allow to cool slightly then whisk-in the egg yolk and set aside until cold.
Whisk the double cream until it forms soft peaks. In a separate bowl whisk the egg white until it becomes stiff (but not dry) then fold the beaten egg white into the cooled chocolate mix. Now mix in half the cream into the chocolate mix, folding gently.
Turn into the pastry case and leave to set completely. Once the filling has set decorate with the remaining whipped cream and serve.
