2 1/2 cups milk 1 1/3 cups granulated sugar 1/4 cup unsweetened cocoa 1 tablespoon butter or margarine 7 tablespoons cornstarch 3 extra large egg yolks 1 teaspoon vanilla extract 1 cup miniature marshmallows 1 baked 9-inch pie shell Sweetened whipped cream, as needed Chocolate curls or shavings, as needed
In a medium saucepan, combine 2 cups of milk, sugar, cocoa and butter. Bring just to a boil over medium heat. In a medium bowl, mix together cornstarch and remaining 1/2 cup milk until cornstarch is completely dissolved. Then whisk in egg yolks and vanilla extract until well-blended. Whisking constantly, gradually add egg and milk mixture to saucepan. Cook, stirring constantly, about 2 minutes or until mixture is thickened and smooth. Remove from heat. Stir in marshmallows until melted. Pour into pie shell. Press plastic wrap directly onto filling and refrigerate at least 4 hours. To serve, remove plastic wrap, top pie with whipped cream and garnish with chocolate curls.
Tips: Pressing plastic wrap directly onto the top of the hot pie filling prevents the formation of a tough, dry “skin” while the filling cools. To make decorative chocolate curls or shavings from a chocolate candy bar, use a vegetable peeler.