|I couldn't wait to try one - the marshmallow |
was very sticky so you can't really see the pudding layer
makes one 9" pie
Graham Cracker Crust
14 graham crackers
3 tbsp sugar
6 tbsp melted butter
4 oz. bittersweet chocolate, melted - for after crust is baked and cooled
Preheat oven to 350 degrees. Grind the crackers and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9" pie plate and bake until firm, 18-22 minutes. Let cool completely.
Once cooled, brush with 4 oz melted chocolate and chill. Once chilled, make pudding filling
Chocolate Pudding Filling
1 cup milk
1/4 cup sugar
2 tbsp cornstarch
1/4 tsp salt
2 large egg yolks
1 tbsp brewed coffee, cooled
1/4 tsp vanilla extract
2 oz semisweet chocolate, chopped
Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 1-3 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.
Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours.
Make Marshmallow Topping
Beat 3 egg whites, 1 tsp cream of tartar and 1 1/4 cups confectioner's sugar in a heatproof bowl over simmering water with a handheld mixer until the sugar dissolves. Remove from the heat and beat until stiff. Spread on the pie and broil or torch until golden.