Pie for a Long Weekend

Well it is a long weekend coming up, right? What better way to enjoy a long weekend with something from the kitchen that shouts to the world what a great catch you are! Pie! Pie? Not just any pie mind you but a rich yet fluffy slice of chocolate heaven. Pair it with takeout pizza or bbq if you must but let there be the labor of pie.

**Note: We might suggest if you have intention of fitting into a wedding gown anytime soon you might rethink the whole pie thing.

Chocolate Heaven Fluff Pie

 

1 baked pie shell (from scratch is lovely, I mean don’t be lazy!)

¾ cup sugar + 2 Tbs.

¼ cup cornstarch

½ cup heavy cream

2 cups milk (you can use any kind but you’ve gone this far, use whole)

¼ cup dark cocoa

2 Tbs. butter

4 egg yolks, beaten gently

2 Tsp. good quality vanilla

1 cup mini marshmallows

With the pie shell cooling (because you did make it from scratch, right?) prepare the filling. Tumble together all of the dry ingredients and whisk up. Slowly add the cream and stir, add the milk and heat over a medium heat. You can use a double boiler if you like but whatever you do stir constantly. When the liquid begins to steam, add a bit slowly to the beaten yolks and stir up, then remove them back to the mixture on the stove. Continue stirring, add the butter. The filling will go to a stage where it looks kind of lumpy or grainy, keep stirring. When the mixture reaches a bubble, turn off the heat, add the vanilla and the marshmallows and stir off the heat. When the filling has incorporated all of the marshmallows, take a taste. (You know you want to!)

Place the chocolate fluff filling into a totally cooled pie shell and place a sheet of plastic cling over the top to keep a skin from forming.

In the “old days” I’d make a nice meringue for the top but the state of chickens and raw eggy-ness has made me either leave things plain, or add a whipped cream topping if necessary. Luckily this pie is creamy and dreamy enough to need neither unless you just want to take it entirely over the top. It is of course up to you!

Cool the pie at least 4 hours.

Enjoy-------