How to make it

  • In a medium saucepan, combine 2 c of milk, sugar, cocoa & butter.
  • Bring just to a boil over medium heat.
  • In a medium bowl, mix together cornstarch & remaining 1/2 c milk until cornstarch is completely dissolved.
  • Then whisk in egg yolks & vanilla extract until well-blended. Whisking constantly, gradually add egg & milk mixture to saucepan.
  • Cook, stirring constantly, about 2 minutes or until mixture is thickened & smooth. See Photo
  • Remove from heat.
  • Stir in marshmallows until melted. Pour into pie shell.
  • **pressing plastic wrap directly onto the top of the hot pie filling prevents the formation of a tough, dry "skin" while the filling cools.** See Photo
  • Refrigerate for at least 4 hours & then you can cover it with plastic top provided w/pie shell.
  • Top pie w/whipped cream & garnish w/chocolate shavings or curls.
pie filling should be thick and smooth   Close
Do not place plastic cover over pie! This will prevent filling from becoming firm in the refrigerator.   Close

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