Recipe adapted from Sally Vargas's recipe for Easy Chocolate Cream Pie.
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 3 cups whole milk
- 4 ounces semisweet (56%) chocolate, chopped (about 3/4 cup)
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 9-inch prepared graham cracker crust, store-bought or homemade
- 26 marshmallows (about half of a 10-ounce bag)
- Semisweet chocolate shavings, optional
- Broken graham cracker pieces, optional
1 Mix the pudding base: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
2 Microwave the pudding: Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave on high for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.
Partially cover again and microwave for 2 more minutes. Remove and whisk again. Continue to microwave in 30-second increments, stirring the pudding between each increment.
The pudding should start to thicken slightly somewhere between 5 and 6 minutes. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding.
It’s okay if it seems a little loose at this point; the pudding will thicken further as it cools. Total cooking time will be 6 to 8 minutes. (My microwave took 7 minutes 30 seconds.)
3 Add the chocolate, butter, and vanilla: Add the chocolate, butter, and vanilla to the bowl with the pudding. Stir with a whisk until the chocolate and butter melt and the mixture is smooth.
4 Fill and chill the pie: Pour the filling into the prepared graham cracker pie crust. Let cool for 1 hour at room temperature, then transfer to the refrigerator and chill, uncovered, for at least 4 hours or up to overnight until set.
When fully set, the pudding will no longer jiggle and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey). There may be some cracks in the top of the pie, but don't fret because it will soon get covered with marshmallows.
5 Add the marshmallows: Place the marshmallows on top of the chilled pie. (I arranged them in concentric circles, but feel free to get crazy!) Set the pie on top of a baking sheet and place under the broiler until lightly charred, about 45 seconds. (You can also use a kitchen torch.)
6 Serve: Top with some crumbled graham crackers and chocolate shavings, if using, slice, and serve. Aim between the marshmallows for the cleanest slices.