Rocky Road Chocolate Cream Pie

It is time for this month's Improv Challenge hosted by Kristen at Frugal Antics of a Harried Homemaker. This month's assigned ingredients are chocolate and marshmallows! Yummmm!! I can't wait to see all the wonderful recipes that will be linked up!

I used to, years ago, make Chocolate Cream Pies and Lemon Meringue Pies on a somewhat regular basis. This is a variation on the Chocolate Cream Pie. I believe this is the first time I've made my Chocolate Cream Pie for John and we have been married eight and a half years now. He LOVED it even though he is not a huge fan of pecans!!

1 pie crust for 9" deep dish or 10" regular pie

FILLING:
1 cup sugar
1/4 cup cornstarch
2 1/2 milk
*3 oz unsweetened chocolate, chopped
4 egg yolks
1 Tbsp butter
1 1/2 tsp vanilla
1/4 cup chopped pecans
1/2 cup miniature marshmallows
1/2 cup semi-sweet chocolate chips

MERINGUE:
4 egg whites
1 tsp vanilla
1/2 tsp cream of tartar
1/2 cup sugar

Bake pie crust according to the directions for your recipe or on package of purchased crust. Separate four eggs, setting aside the yolks for the filling and the whites for the meringue (**do not refrigerate the separated eggs, they will need to be at room temperature). Preheat oven to 325 degrees (300 for RV ovens). FOR FILLING: In medium saucepan combine one cup sugar with cornstarch. Slowly stir in milk and chocolate. Heat over med-high heat until thick and bubbly, reduce heat to low. Cook and stir for two more minutes. Remove from heat. Slightly beat egg yolks. Gradually stir one cup of hot filling mix into the egg yolks. Stir egg yolk mix back into remaining filling in saucepan. Bring to a gentle boil, reduce heat to low. Cook and stir for two more minutes. Remove from heat. Stir in butter and one and a half teaspoons of vanilla.

Keep filling warm while preparing the meringue. FOR MERINGUE: In a large mixing bowl combine egg whites, one teaspoon vanilla and cream of tartar. Beat with electric mixer on med speed until soft peaks form. Gradually add sugar, beating on high speed for about five minutes or until stiff, glossy peaks form and sugar is completely dissolved.

You may test to see if the sugar is dissolved by rubbing a small amount between two fingers - it should be completely smooth, no gritty feeling from the sugar. FOR PIE: Stir pecans, marshmallows and chocolate chips into filling.

Pour warm  filling into pie crust. Spread meringue over warm filling, sealing to edge of crust to prevent separating. Bake for 30 minutes. Cool on wire rack for one hour then chill for three to six hours. Cover if you plan to store for longer than this.

Serve and enjoy!!

*NOTE: If you do not have unsweetened chocolate you can substitute three Tablespoons unsweetened cocoa + one Tablespoon oil for each ounce of chocolate.

**Tips for Meringue:

Allow egg whites to sit at room temp for 30 minutes for a meringue with more volume.

Make sure to clean the bowl you are using with HOT, soapy water to remove any oily residue. This includes the residue from your fingers where you just rubbed the inside of your bowl to see if there was any oil. The slightest bit of oily residue can cause your meringue to turn out flat.

Use a bowl twice as large as what you think you will need. The meringue expands as you beat it.

Once all the sugar has been added, continue beating until stiff peaks form. Under-beating can cause shrinkage during baking.

To prevent weeping - that watery layer between the meringue and filling - make sure the filling is still hot or very warm. This allows the bottom of the meringue to cook evenly with the top.

Before cutting each slice of the pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife.