| Level: | Easy |
| Total: | 51 min |
| Prep: | 6 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 4 eggs
- 1 1/2 cups sugar
- 1/2 stick butter, melted
- 3 tablespoons unsweetened cocoa powder
- 1 (5-ounce) can evaporated milk
- 1/4 cup coffee liqueur
- 1 (9-inch) graham cracker pie crust
- 2 cups miniature marshmallows
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, whisk together eggs and sugar thoroughly combined and pale yellow. Whisk in melted butter, cocoa powder, evaporated milk, and coffee liqueur. Set aside.
- Place pie shell on baking sheet and place on an oven rack. Carefully pour in filling. Bake in preheated oven for 45 minutes. About 5 minutes before pie is finished, mound marshmallows in the center of the pie (they will spread as they melt). Continue baking until marshmallows are golden brown.
- Let cool slightly. Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 1 g |
| Sugar | 54 g |
| Protein | 6 g |
| Cholesterol | 100 mg |
| Sodium | 169 mg |
Reviews
I had to bake it about 20 additional minutes and it finally set. I am not keen on marshmallows and unfortunately this pie did not change my opinion. I won’t be making it again.
This pie was OK but the consistency was really really runny. If anyone has a solution Id appreciate it. The kids liked it even though it was runny.
I made this tonight for the annual Boy Scout Banquet. It was a hit with the boys! Just the right amount of sugar and “gooiness”!
This is definitely a kid’s desert. Refined tastes will not appreciate the overwhelming sugary consistency of this pie.
I didn’t have any coffee liquor, so I replaced that with some cold english toffee coffee I had and WOW! What a punch! Instant chocolate craving satisfaction and very easy to make. LOVE IT!
Kept in the oven for 1.5 hours, STILL liquid inside.
Increased temperature to 380 for another 20 minutes….STILL liquid inside.
The ratios listed are incorrect somehow. No idea how it’s going to taste later on…
I was excited about making this recipe but when I was finished and tried it, it was not what I expected. I increased the baking time and decreased the amount of sugar because some reviews said that that helped them. But even so, I still found this pie to not taste very good. It only tasted like sugar and toasteed marshmallows. It wasn’t terrible, but I think before I make it again I will tweek some of the recipe.
I tried this pie and cooked it an additional 10 minutes and the filling did not cook completely. The recipe does not call for flour so maybe that is the trick. It was raw on the inside.
This was very easy to make. I prepared it before the meal, so I ended up serving it at about room temperature instead of warm as the recipe says. As a result the marshmallows were no longer a melted consistency and so cutting and serving the pie was a little more challenging, but it still tasted great. the leftovers went in the fridge and were just as good the next day cold. This was delicious and so quick and easy. A great recipe especially if you are short on time.
Sandra, this was an exceptional dessert. Everything about it was perfect, even the cooking time. It took the full 45 minutes but was worth every minute of waiting. I didn’t have any coffee liqueur so I used Amaretto instead. Next time I’ll try Kahlua. After finishing half the pie with marshmallows, I scraped the remaining marshmallows off and put sweetened whipped cream on. Even better!
THIS RECIPE WILL REMAIN IN MY PERMANENT RECIPE FILE AND WILL BE MADE AGAIN AND AGAIN. It is a favorite.
Thank you for the recipe.
Evie