Toasted Marshmallow Butterscotch Pie

19 ingredients
1 steps

Ingredients

  • 2 ounces bittersweet chocolate, chopped
  • 1/4 cup plus 2/3 cup heavy cream
  • 1 blind-baked
  • , cooled
  • 1 1/4 cups (packed) dark brown sugar
  • 1/4 cup fine-grind yellow cornmeal
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 large eggs, room temperature
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 2/3 cup light corn syrup
  • 3 large egg whites, room temperature
  • 1/4 teaspoon kosher salt
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup plus 1 tablespoon granulated sugar
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons semisweet or bittersweet chocolate chips

Directions

  1. 1
    ["Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth. Let ganache cool slightly, then scrape into pie crust and spread evenly over bottom. Let sit until set, 30-45 minutes.", "Preheat oven to 300\u00b0F. Mix brown sugar, cornmeal, salt, and butter in a medium bowl with a wooden spoon until no lumps remain. In a separate medium bowl, whisk eggs, milk, vanilla, and remaining 2/3 cup cream until no streaks remain. Whisking constantly, gradually add egg mixture to butter mixture and whisk just until combined and smooth. Pour filling into crust and place on a foil-lined rimmed baking sheet. Bake until filling is browned and puffed around the edges and the center 4\" wobbles when pie is jostled

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Pear halves in heavy syrup

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