Chocolate Pie with Marshmallow Meringue
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Chocolate Pie with Marshmallow Meringue

Product Code: R0412

The toasted marshmallow meringue adds an elegant touch to this delectable pie.

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Graham Cracker Crust:
2.5 cups crushed graham crackers
8 tablespoons melted butter 

Chocolate Pie:

4 tablespoons cornstarch
3 tablespoons dark cocoa powder
2/3 cup heavy whipping cream
14 oz. can sweetened condensed milk
4 large egg yolks
1 teaspoon LorAnn Alcohol-Free Vanilla
3.5 oz. chopped dark chocolate bar
3 tablespoons cold butter 

Marshmallow Swiss Meringue:
4 large egg whites
1 cup granulated sugar
1 dram (teaspoon) LorAnn Marshmallow Super Strength Flavor
¼ teaspoon cream of tarter


Graham Cracker Crust:
1. Preheat oven to 375° F.
2. Combine butter and graham crackers until it looks like wet sand.
3. Press firmly in 9-inch pie pan.
4. Bake for 10 minutes. 
5. Let cool while making filling.

Chocolate Pie:
1. In a large saucepan, mix dry ingredients until cohesive. 
2. Slowly mix in heavy cream until all lumps are dissolved.  
3. Add sweetened condensed milk, egg yolks, and vanilla. Stir until combined. 
4. Add in chopped chocolate bar.
5. Cook over medium heat, whisking constantly, until the consistency of pudding. 
6. Pull off heat and stir in butter.  
7. Spoon into graham cracker crust, slowly spreading out until level with crust.  
8. Cool in refrigerator for 3 hours. 

Marshmallow Swiss Meringue:
1. Make a double boiler: take a saucepan and fill with a small amount of water, place a heat-safe bowl onto the pan, making sure the bottom does not touch the water.  
2. Add egg whites and sugar to the bowl and place your “double boiler” on medium-high heat. 
3. Stir egg and sugar mixture constantly, bringing the mixture up to 175° F.  
4. Remove from heat and take bowl off of the pot, placing on a heat-safe surface.  
5. Add in Marshmallow Flavor and cream of tartar.
6. Using a hand mixer, beat on low until white and glossy. Then increase the speed to medium and beat until stiff peaks form. 
7. Gently scoop onto the top of the pie, using a spoon to swirl a pattern. Using a kitchen torch, gently toast the meringue until it’s golden brown.
8. Serve immediately.

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