Serves 6-8. This is an adaptation from the New York Times but is an almost "no-bake" version! I used our morsel crust from the Peaches and Cream Pie and the sweet Italian meringue was better than marshmallows. We even had it out by the fire.
Crust
- 1 1/2 cups Crazy Crumbs Sea Salt (or, Margot’s Morsels Simply Sea Salt, crushed finely)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- Unflavored oil for pie pan
Filling
- 1/2 cup salted butter
- 2 cups granulated sugar
- 2/3 cup milk chocolate chips and if you like a mix, add some semi-sweet or even dark chocolate pieces
- 1/3 cup unsweetened cocoa powder
- 1 12 oz can evaporated milk
- 1 teaspoon vanilla extract
Topping
- 1 cup sugar
- 1/2 cup water
- 4 egg whites
- 1/2 teaspoon cream of tarter
Crust
Preheat the oven to 350 degrees F.
This is also a perfect recipe for using your Margot’s Morsels Sassy Cin’Mon Sugar. Drop the brown sugar and cinnamon from the crust ingredients and use salted instead of unsalted butter.
In a medium bowl with a spatula, combine the Crazy Crumbs (Sea Salt), melted butter, and cinnamon, and mix until combined. Press the dough into an oiled (use unflavored oil, like grapeseed or avocado) 9-inch pie plate.
Place into the oven and bake until toasted, about 6 minutes. Watch the crust to make sure it doesn't get too brown. Let cool completely before filling.
Filling
In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat. Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly. Remove from heat and add vanilla.
Pour the mixture into a blender and blend the mixture for 2 whole minutes.
Pour into the prepared pie crust and cool completely.
Italian Meringue Topping
So much better than marshmallows!
In a small sauce pan, stir together sugar and water over medium high heat. Let it sit until it reaches 240 degrees F.
Place egg whites and cream of tarter in a mixing bowl or stand mixer. Beat until soft peaks form—peaks that collapse back on themselves and don't hold their shape.
Keep mixer running and slowly pour in hot sugar mixture. Continue beating until stiff peaks form. Spread meringue on top of the assembled pie. Use a kitchen torch to brown the peaks of the meringue or place underneath the broiler setting in your oven to broil until browned. Keep a close eye it, much as you would your marshmallows over a fire.