This post is sponsored by Diamond Nuts and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!
Set a few pies in front of me, and I will always go for whichever has chocolate in it. I know. Big surprise. Don’t get me wrong. I love a good fruit pie, but chocolate pie? I’m all over it. This chocolate pie has a simple pudding-like filling made with lots of dark chocolate and coconut cream, which sets up beautifully when chilled. Pre-chill, the filling goes into a delicious ready-to-use Diamond Nuts Walnut Pie Crust – I love walnuts in my baked goods! Then once the filling is set, it’s all topped off with a homemade marshmallow. Yes! An easy 5-ingredient marshmallow! This is one dreamy pie.
If you’re like me, and you don’t bake cream pies often (or ever), don’t let this recipe intimidate you! The Diamond Nuts pie crust is all ready to go. You’ll cook most of the filling ingredients in a saucepan until thick and bubbly, mix it with the chopped chocolate and vanilla, and you’ll have a delicious chocolate filling in about 15 minutes! Then once that’s chilled for a couple of hours, you’ll get started on the marshmallow topping. You’ll mix gelatin with a bit of water and then bring your sugars (along with some water) to a boil. Once the sugars reach 240°F, you’ll slowly pour the mixture into the gelatin, letting your stand mixer do all of the work. In around 10 minutes (maybe less, maybe more) you’ll have a thick, fluffy, and totally delicious marshmallow topping! No odd gelatin taste. Just perfect marshmallow sweetness!
Some of the ingredients I like for this recipe:
Dark chocolate adds a rich chocolate flavor to the filling. It also helps thicken the filling so it sets up perfectly when chilled. Feel free to use your favorite dark chocolate or semi-sweet chocolate bar. I used a 72% dark chocolate.
Dutch process cocoa powder has a deeper flavor than regular, natural cocoa powder. It also has a darker color. I prefer both for this recipe!
Coconut cream thickens the chocolate filling and adds a delicious coconut flavor. It’s thicker and creamier than coconut milk. You can find it in a can in the baking aisle, or along with other Asian foods at a regular grocery store.
Corn starch is the only starch you want to use for this filling. In order for the filling to set properly, you must use corn starch.
Agave makes for perfect and delicious marshmallow! Traditional recipes call for corn syrup, but agave works wonderfully in its place. It helps keep the boiling sugar from crystalizing, making all of our lives easier!
Gelatin is necessary for the marshmallow to set up. You can find it in a small box in the baking aisle. The boxes I’ve found come with four packets each. You’ll need three packets for this recipe.
- 4oz dairy-free dark chocolate, chopped (I used 72%)
- 1 tsp vanilla extract
- 3/4 cup white granulated sugar
- 1/4 cup Dutch process cocoa powder
- 1/4 cup corn starch
- 1/2 tsp salt
- 2 large eggs, room temp
- 3 large egg yolks, room temp
- 13.5oz can coconut cream
- 6.5oz unsweetened almond milk
- 1 cup water, divided (1/2 cup + 1/2 cup)
- 3 packets of gelatin powder (~7 tsp)
- 2 cups white granulated sugar
- 1/2 cup agave
- 1/4 tsp salt
- 1 tsp vanilla extract
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!).
- 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.
- 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!
- This recipe requires cornstarch for the proper consistency. Do not use tapioca or arrowroot starch.
- You will need 2 1/2 cups total liquid for the filling. 1 can of coconut cream + almond milk. You can measure out 1 cup of coconut cream, and then measure out the remaining cream (from the can) and top it off with however much almond milk you need to reach another 1 1/2 cups of liquid.
- The extra marshmallow - you will have extra! - can be scooped into a small baking dish. Spray the dish with non-stick spray first. Once set, pull the marshmallow out, pat all sides with powdered sugar, slice into squares, and pat the new, exposed sides with powdered sugar. Store in an airtight container. Enjoy homemade marshmallows in your favorite hot cocoa!