rich chocolate marshmallow mini-pies

This morning I woke up in the mood to finally try making homemade marshmallows. Then, I remembered that I had some pie crust I needed to use up in the fridge, so then I wanted to make chocolate pie. Not willing to choose between making one or the other, I decided to make both and it just so happened that the marshmallows made a great topping to my chocolate pie. These little sinful creations are loaded with rich flavor and gooey texture, and I just love how when you make mini of anything it instantly becomes cuter.

I have made this chocolate pie before and I just don't think there is one that beats it. The marshmallows were a new thing though, so ended up just googling a recipe and chose the first one that came up. I am always pleased with the food network and allrecipes.com for finding good recipes and I find it really helpful to read reviews. If you want to make chocolate marshmallow pies but aren't willing to whip up a whole batch of marshmallows, just top the pies with melted store-bought mini-marshmallows, or with marshmallow cream - but if you do have time, these homemade marshmallows are sooo worth it.

Chocolate Marshmallow Mini Pies

Pie: Modified from Margaret’s Southern Pie Recipe from allrecipes.com

For the pie:
1 1/3 cups white sugar
3 egg yolks
1/8 cup unsweetened cocoa powder
1/8 cup unsweetened bakers chocolate, chopped
1/4 cup all-purpose flour
3 tablespoons butter
1 (12 fluid ounce) can evaporated milk

1.     Prepare 12 muffin cups with pie crust of your choice and bake according to the recipe. (I rolled out the pie and cut out circles to place in the tins.)
2.     Combine the sugar, flour, cocoa powder, and chopped chocolate in a deep saucepan.
3.     Whisk the milk and the egg yolks together.
4.     Add the milk mixture to the sugar mixture and heat over medium stirring constantly with a flat-bottomed wooden spoon. Make sure the mixture doesn’t burn.
5.     Continue to stir until the mixture becomes thick and the chopped chocolate appears to be mostly melted. Remove from heat and stir in the butter.
6.     Pour the mixture into the baked piecrusts and allow to set before topping (about an hour.) Meanwhile make the marshmallows.

For the Marshmallows:
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar

1.     Place the gelatin and ½ cup of the cold water in the bowl of a stand mixer.
2.     In a deep saucepan, combine the remaining ½ cup water, sugar, corn syrup, and salt. Heat over medium heat, cover for 4 minutes and let cook. Uncover and stir frequently, for about 8 minutes longer. The mixture should be about 240 degrees, no hotter.
3.     Remove from heat and slowly pour the sugar mixture down the side of the mixer bowl. With the whisk attachment on the mixer, beat the mixture on high for 13 to 15 minutes, until it is very thick and lukewarm.
4.     Add the vanilla and beat until incorporated.
5.     Add a dollop of marshmallow on the pies.
6.     Pour the rest mixture into a 9X13 inch pan, greased with non-stick spray and coated with powdered sugar. Dust the top of the marshmallow with powdered sugar.
7.     Allow the pan to sit for at least 4 hours. When ready to cut, turn the pan upside down on a clean surface and slice the marshmallows into desired size. Great for hot chocolate!

1 comment:

  1. Such a great idea, they look delicious! Thanks for sharing :)


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