1full size pie crustI use The Pioneer Woman's Perfect Pie Crust
1/4cup60 mL water
1/2pint300ml 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]
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967)