El Rayo's Chocolate Marshmallow Pie
8 Oz Oxacan chocolate, chopped (may substituted with bittersweet chocolate and 1 tsp of cinnamon)
3/4 Cup heavy cream
1/2 Cup milk
2 TB soft butter (unsalted)
1/4 Tsps. salt
2 ea egg yolks, beaten
1 9" Graham cracker crust, baked (see Recipe)
½ Cup cajeta (or Dulce de Leche)
Scald milk and cream .
Pour over the small pieces of chocolate.
Let set for a few minutes and then stir until melted.
Add egg yolks and the soft butter and stir until the butter is well incorporated.
Spread the cajeta into the bottom of the crust and refrigerate for ½ hour, or put in the freezer for 10 minutes until the cajeta is stiff.
Pour in all the chocolate mixture.
Bake until edges have started to set. It will still be a little wiggly but it will set as it cools.
Once the pie is completely cool (it can be refrigerated at this point), top with the marshmallow top or use store bought marshmallows cut in half.
Light a torch and lightly brown the marshmallow to the degree you enjoy.
Cut the pie while the topping is still warm.
You only have to make marshmallows once to see how ridiculously easy they are to create. It really only takes about 15 minutes of fun in the kitchen.
Vegetable oil for brushing pan
1 cup water, divided
3 (1/4 ounce) envelops unflavored gelatin
1 ½ cups sugar
1 cup light corn syrup
¼ tsp salt
2 tsp vanilla extract
About 1 cup confectioners sugar for coating the marshmallows
Equipment: 9" tart pan with removable bottom, a stand mixer with whisk attachment, a candy thermometer, small heavy sauce pan
Brush the bottom and sides of tart pan with some vegetable oil.
Put ½ cup of water in bowl of stand mixer and sprinkle gelatin over it. Stir it briefly to make sure all the gelatin is in contact with the water and let it soften while making the syrup.
Heat sugar, corn syrup, salt, and remainder ½ cup water in a small heavy sauce pan over low heat, stirring until sugar is dissolved, then bring to a boil over medium heat, without stirring.
Put thermometer into syrup and continue boiling, without stirring, until it registers 240*F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of the bowl. Increase speed to high and beat until very thick and the mixture forms a thick ribbon when the beater is lifted, about 5 minutes. Beat in vanilla.
Scrape marshmallow into pan (it will be very sticky) and spread evenly with dampened fingertips and press and pull up with a spoon to create peaks and valleys so that it looks similar to a meringue pie.. Let stand, uncovered, at room temperature until the surface is no longer sticky and you can gently pull marshmallow away from the sides with your fingertips, 2 to 3 hours.
Lift the tart bottom up out if the ring and slide the marshmallow top onto the pie.