One Year Ago: Roasted Cherry Coconut Ice Cream
Adapted from How Sweet It Is
Yields 6-8 servings
Graham Cracker Crust
2 cups graham cracker crumbs
8 tablespoons (1 stick) butter, melted
Preheat oven to 325 degrees F (160 degrees C).
In a medium mixing bowl, mix together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a 9 inch pie plate. Bake for 8-10 minutes, or until fragrant.
Keep oven running.
3/4 cup heavy cream
3/4 cup milk
10 ounces semisweet chocolate, chopped
Pinch of salt
2 eggs, whisked
1 bag of large marshmallows
In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add whisked eggs and mix until smooth.
Pour chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven.
Using a kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until covered.
Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take anywhere from 2-5 minutes, so watch those marshmallows closely!
Chill pie in the refrigerator to set for 2-3 hours.
To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices (the pie will not cut well when warm. You will end up with a sticky mess!). While the pie can be eaten cold, it is absolutely revolutionary when slightly warmed. Heat the pie slices in a microwave for 7-10 seconds before serving for the best results. Drizzle with chocolate sauce, if desired.