Happy Fall, everyone!
Welcome to my brand new blog and my first official blog post. With the cooler air and cozy sweaters comes the urge to bake and indulge in more decadent sweets and treats, or, well, perhaps that’s just me. But hey, as they used to say in the 60s, “If it feels good, do it.” And trust me, this feels good. And I did it. And you should too.
In honour of the year that gave us (and by “us” I mean those who were born by then) “Sugar Town” by Nancy Sinatra, I’m going 1967 retro with a recipe called “Chocolate Marshmallow Pie.” Can you even imagine a more enticing name for a pie? Who knew there was such a delightful array of forgotten treats from this era. I discovered a great website for just such recipes: Retro Food Recipes. Let’s just say this site was the jackpot for yummy retro sweetness (and savoury, if you’re into that kind of thing).
There are several chocolate pie recipes out there, but I find the marshmallow and double cream components in this one really give it a truly decadent texture. Day 1, it was fabulous. Day 2, it was even better. Day 3…come on, you don’t think I would actually eat something this indulgent 3 days in a row, do you? Then perhaps you don’t know me very well–it was killer. Let me point out, though, that this pie filling has uncooked eggs, so not recommended for babies or pregnant women. I can confirm, however, that it has nothing but positive effects on 30-something, under-rested, mothers of 2. Best part about this pie (aside from its obvious awesomeness) is that there are really very few ingredients, and it’s fairly simple to make.
I have modified the recipe to fit a full size pie, because the actual recipe is for a 7″ pie. After running out to my baker’s supply and buying a 7″ pie plate and realizing how teeny it really appeared, I decided I was not about to have to explain why I ate an entire pie!
Here’s the recipe:
- 1 full size pie crust (I use The Pioneer Woman's Perfect Pie Crust)
- 8-10 oz bittersweet chocolate
- 30 marshmallows
- 1/4 cup (60 mL) water
- 2 eggs
- 1/2 pint (300ml) Double Cream (higher in fat than heavy cream/whipping cream, usually about 48%, and can be found in larger grocery stores).
- Use the pastry to line a pie plate and bake blind (I use pie weights over parchment paper). Let cool. Put the chocolate, marshmallows and water into a heatproof bowl over a saucepan of simmering water and leave until mixture melts. Cool slightly.
- Stir the yolks into the chocolate mixture and leave until cold.
- Whisk the double cream until it forms soft peaks.
- Whisk the egg whites stiffly and fold carefully into the chocolate mixture together with half the cream. Turn into the pastry and leave to set completely in fridge.
- Decorate with icing sugar or whipped cream, when ready to serve.
[Adapted from the Chocolate Marshmallow Pie recipe from Retro Food Recipes]
Originally from The Book of Sweets & Puddings by Myrtle Lindlaw (Spectator Publications 1967)
- I used Devon Double Cream (fancy, I know…I felt so British buying this, and who doesn’t want to feel authentically British from time to time?).
Good luck & enjoy!