ChocoLot

Strawberry Cream

 

Fudge Custard Pie with Toasted Marshmallow Topping

  ¾ cup sugar
  1/3 cup baking cocoa
  1/8 tsp salt
  3 eggs
  1-1/2 cups half & half cream
  ¾ tsp vanilla extract
  1 9-inch pastry shell, baked
  6-10 ChocoLot marshmallows, cut in quarters

In a bowl, combine the sugar, cocoa, and salt.  In another bowl, beat eggs, cream and extract just until combined.  Stir into dry ingredients until blended.  Carefully pour into pastry shell.  Bake at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack.
Just before serving, top with chocolate marshmallows. Bake pie at 400 for 5-10 minutes or until marshmallows are toasted.
Serve immediately

Fudge Custard Pie with Toasted Marshmallow Topping