Instructions

1. Bring your eggs to room temperature by placing them in a bowl of warm water for around 10 minutes. Meanwhile, add the chopped dark chocolate and vanilla extract to a medium bowl. Place a large sieve (sifter) over the bowl and set all aside.
2. In a medium saucepan, add the sugar, cocoa powder, corn starch, and salt. Whisk until combined. Add the eggs and egg yolks and generously whisk until everything is thoroughly combined, making sure to scrape bottom edges of the pan.
3. Place the chocolate egg mixture over medium heat, whisking frequently. Watch for the mixture to begin to bubble and then whisk constantly, turning heat to low, until the mixture thickens. Whisk for 3 minutes and then remove from heat. Your mixture should have bubbled and should be thick and pudding-like.
4. Allow the mixture to cool for 3-5 minutes, whisking frequently. Then pour the chocolate mixture into the sieve that was placed on the bowl of chopped chocolate. Shake the sieve or push the mixture through it. Toss out any lumps left in the sieve. Stir all of the chocolate together until the chopped chocolate is totally melted. Pour the mixture into the Diamond Nuts pie crust and chill in the refrigerator for at least two hours.
5. Once your pie has set, you can make the marshmallow topping. In the bowl of a stand mixer fitted with a whisk attachment, mix 1/2 cup of water with the gelatin.
6. In a medium saucepan, add the sugar, agave, salt, and additional 1/2 cup of water, gently swirling the pan until all the sugar is soaked and agave is distributed around the pan. Place over medium heat for a gas range (or medium-high heat for an electric range) and bring to a boil. Boil mixture until it reaches 240°F. Immediately remove from heat.
7. With your stand mixer on low, slowly pour the hot sugar mixture into the gelatin. Turn the mixer to medium-high and whisk until marshmallow fluff forms. The mixture should be fluffy, white, and thick enough that it's close to soft peaks - that way it won't overflow when added to the pie.
8. Bring your chocolate pie out of the refrigerator and begin to scoop marshmallow onto the middle top of the pie. Add as much as you'd like, being careful not to add too much as the marshmallow will spread (and could overflow). You will have leftover marshmallow! (See note) Once your pie is topped, immediately transfer it back to the refrigerator to keep the marshmallow from overflowing (do not cover pie!).
9. Allow topping to set for at least 4 hours (or overnight) before slicing. Lightly oil a sharp knife and slice pie, wiping the knife clean and re-oiling between each slice. I like to add a bit of olive oil to a paper towel that I can then wipe the knife to oil it. You can use another, dry paper towel to wipe the knife clean between each slice. The marshmallow topping will be sticky.
10. Store leftovers in an airtight container in the refrigerator. You don't want to cover this pie with plastic wrap as it will stick to the marshmallow topping!