Chocolate Marshmallow Pie Recipe
Chocolate Marshmallow Pie Recipe with Shortcrust Pastry, Plain Chocolate, Marshmallows, Egg and Double Cream
INGREDIENTS
6 oz (175g) Shortcrust Pastry (for recipe click here)
3-4 oz (75g-100g) Plain Chocolate
15 Marshmallows
2 tablespoons Water
1 Egg
1/2 pint (300ml) Double Cream
METHOD
Use the pastry to line a 7 inch (180mm) flan ring or pie plate and bake blind. Put the chocolate, marshmallows and water into a basin over a saucepan of hot water and leave until mixture melts. Cool slightly. Stir the yolk into the chocolate mixture and leave until cold. Whisk the double cream until it forms soft peaks. Whisk the egg white stiffly and fold it carefully into the chocolate mixture together with half the cream. Turn into the pastry case and leave to set completely. Decorate with the remaining cream when ready to serve.
Based on the Chocolate Marshmallow Pie Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).