A rich and decadent dessert based on the childhood campground favorite.
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Recipe
Ingredients
Crust
5 tablespoons unsalted butter, melted (plus more for greasing)
1½ cups graham cracker crumbs (from 10 graham crackers)
2 tablespoons sugar
Filling
½ cup sugar
½ cup unsweetened cocoa powder
1/8 teaspoon salt
1/8 teaspoon salt
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons unsalted butter
1/3 cup water or coffee
1/4 cup cornstarch
1 teaspoon vanilla extract
2 large egg yolks
Marshmallow topping
½ teaspoon unflavored gelatin
1 tablespoon boiling water
1/3 cup water
1 cup sugar
1/3 cup light corn syrup
4 large egg whites (about ½ cup)
1 teaspoon vanilla extract
Instructions
For crust: Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
For filling: Whisk sugar, cocoa and salt in heavy medium saucepan to blend. Add soymilk and place over medium heat, whisking until mixture is well blended. Add chocolate and butter; continue whisking until chocolate melts and mixture is smooth. In separate bowl, mix cornstarch and water together until cornstarch is dissolved, then pour into chocolate mixture and, whisk over medium heat until mixture becomes thick and takes on a shiny gloss, about 6 minutes. Remove from heat. Whisk in vanilla and egg yolks. Mixture should be thick and smooth. Pour filling into crust. Cool on rack slightly; chill pie to set filling for at least a half hour.
For marshmallow topping: In a small bowl, combine gelatin and boiling water, stirring until gelatin is dissolved. Set aside. Whisk sugar, corn syrup and 1/3 cup water in heavy medium saucepan to blend. Bring to boil over medium heat, stirring until sugar dissolves. Attach candy thermometer to side of pan. Boil without stirring until candy thermometer registers 240°F. While continuing to boil syrup, beat egg whites in large bowl with mixer until stiff peaks form. When thermometer in syrup registers 248°F, slowly beat hot syrup into egg whites. Continue to beat until whites are stiff and glossy, about 4 minutes. Beat in vanilla. Gradually pour dissolved gelatin over egg whites and beat until topping is cool, about 8 minutes. Using rubber spatula, gently spread topping over filling, making decorative peaks. Preheat broiler. Broil pie just until topping is light brown, about 1 minute. Chill pie 1 hour. Garnish with chocolate shavings, if desired. (Can be made 1 day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)
