2 1/2 cups milk, divided
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa
1 tbsp butter
7 tbsp cornstarch
3 extra large egg yolks
1 tsp vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
sweetened whip cream for garnish
In a medium saucepan, combine two cups of the milk with the sugar, cocoa, and butter. Cooking over medium heat, bring just to a boil.
In a medium mixing bowl, mix the cornstarch and remaing milk until the cornstarch is completely dissolved. Whisk in the egg yolks and vanilla extract until well blended. Gradually add the egg mixture to the chocolate mixture in the saucepan, whisking constantly. Cook, stirring constantly, until the mixture is thick and smooth, approximately 2 minutes.
Remove mixture from the heat and stir in the marshmallows until melted and smooth. Pour filling into the pie shell. Cover with plasstic wrap that you press down directly onto the filling. Refrigerate at least 2 hours.
To serve, remove the plastic wrap, slice, and garnish each slice with whipped cream and some chocolate curls or miniature chocolate chips, if desired.
