| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup whole milk
- 1 cup milk chocolate chips, plus 1 tablespoon for garnish
- One 6-ounce prepared graham cracker crust, chilled
- 3 egg whites, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup marshmallow cream
Instructions
- In a small pan over medium heat, warm the milk until it just begins to bubble around the edges. Turn off the heat and add 1 cup chocolate chips. Let sit for a few minutes to melt the chocolate, and then whisk to combine. Pour into the pie crust and put into the freezer until set, about 20 minutes.
- Preheat the broiler to high.
- In a large, clean glass or metal bowl, add the egg whites. Using an electric hand mixer, whisk the egg whites to get them frothy. With the mixer running, slowly beat in the sugar. Continue until they begin to form stiff peaks, 3 to 4 minutes. Beat in the vanilla and marshmallow cream. Spoon the mixture over the chocolate, making sure to cover all the way to the edges of the crust. Put on the middle rack of the oven and broil until the top is lightly browned, 2 to 3 minutes. Garnish with the remaining chocolate chips. Allow to cool for 10 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 789 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 133 g |
| Dietary Fiber | 2 g |
| Sugar | 94 g |
| Protein | 8 g |
| Cholesterol | 10 mg |
| Sodium | 320 mg |
| Serving Size | 1 of 4 servings |
| Calories | 789 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 133 g |
| Dietary Fiber | 2 g |
| Sugar | 94 g |
| Protein | 8 g |
| Cholesterol | 10 mg |
| Sodium | 320 mg |
Reviews
This pie is great tasting but you don’t need to add the sugar to the meringue its sweet enough!
I really enjoyed this recipe but I added 1/2 cup pecans to the ganache it gives the pie a nice crunch!:
It is very tasty.
I just made this and it was fantastic! I did make a couple changes though…
I used a 1/2 cup of whipping cream instead of milk and added about a tsp of instant coffee to make a chocolate ganache (thanks “cblessed”.
Once the tart browned in the broiler, I refrigerated the whole thing until chilled through before serving it. I know the temptation to eat it warm is hard to resist, but if you refrigerate it, the chocolate doesn’t ooze out (if you have the ganache filling. The marshmallow/meringue topping and the chocolate are the perfect consistency and it slices up beautifully!
Highly recommend this recipe (with the changes, of course!
I highly suggest using heavy cream instead of milk. It will not be soupy with a ganache like filling.
This need something in it to make the chocolate filling to set like flour or cornstarch maybe even the egg yolks though it was great tasting it is not a pie
Even though the chocolate was soupy when I cut into it, it was delicious!
I will definitely make it again.
I will definitely make it again.
Very tasty but soupy. I still gave it 5 stars because it tasted so good. Will definitely make it again.
When I sliced mine all the chocolate just oozed out of the bottom, I thought it would be solid or more pie-like. 🙁 why was that? (and it had plenty time to cool
Other than that this was the easiest thing I have ever made and am looking forward to using the frosting for other things :
Very sweet. Everyone enjoyed this!