Instructions
Ingredients
Marshmallows
4 envelopes unflavored gelatin
3 cups sugar
1 1/4 cups Corn syrup
1/4 teaspoon salt
2 teaspoon vanilla
1 1/2 cup confection sugar
Crust
1 cup cinnamon grahm cracker crumbs
3/4 cup pecan pieces
2T brown sugar
2T flour
pinch salt
1/4 cup melted butter
Filling
3T+2t cornstarch
2/3 cup + 2T sugar
2t unsweetned cocoa
1 1/2 cup milk
1 cup half and half
1/2 cup heavy cream
pinch salt
4 oz unsweetned chocolate, melted
4 egg yolks
1 T butter
2t vanilla
Temperature: 350 ° F
Instructions
In the bowl of an electric mixer, place the water and pour the gelatin and set aside. Place the sugar, corn syrup and salt in a sauce pan and cook over medium heat it reaches 238 on a candy thermometor. Turn on mixer and pour hot mixture down the side and mix for 5min and add vanilla. Pour into a cookie sheet lines with plastic wrap sprayed with cooking spray. Set aside. Crust: Place all dry ingrediants in bowl of a food processor, pulse until fine crumbs. Add butter. Press into 9 in pie dish and bake fin. Cool. Filling: sift corn starch, sugar and cocoa into a saucepan. Stir in the milk both creams and salt. Whisk in melted chocolate. Cook over medium heat and bring to a slight boil. Boilk 1 to 2 min. Whusk egg yolks and add 1/2 cup hot mixture to the yolks and then encorporate into the saucepan boil 1 min. Take off heat and add butter and vanilla and whisk until smooth. Pour into cooled pie shell and chill 3 to 4 hours. Cut out desired shapes of marshmallows and place on top of pie and place under broiler for 1 min or scorch with a kitchen torch.
