Chilling Time: 2 hr
2 1/2 cups milk, divided
1 1/3 cups sugar
1/4 cup unsweetened cocoa powder
1 tablespoon butter or margarine
7 tablespoons cornstarch
6 tablespoons water
3 extra-large egg yolks
1 teaspoon vanilla
1 cup miniature marshmallows
1 baked 9-inch pie shell
1 can or small tub of sweetened whipped cream
Chocolate curls or shavings
Combine 2 cups milk, sugar, cocoa and butter in a medium-size saucepan.
Bring just to a boil over medium heat. In a medium-size bowl, completely dissolve cornstarch in water.
Stir in remaining 1/2 cup milk. Whisk in egg yolks and vanilla until well-blended.
Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk.
Cook, stirring constantly, about 2 minutes, or until mixture is thickened and smooth.
Add marshmallows and stir until they melt and mixture is smooth. Pour into pie shell. Press plastic wrap directly on filling. Refrigerate at least 2 hours.
Remove plastic wrap. Top with whipped cream and garnish with chocolate curls.
Pressing plastic wrap directly onto hot pie filling prevents a tough, dry "skin" from forming as pie cools.
Use a potato peeler to make decorative chocolate curls or shavings from a chocolate candy bar.