A few years ago a friend sent me a vintage copy of Best of the Bake-Off Collection, a book with 1,000 Bake-Off recipes dating back to the fifties. It’s a fun little cookbook, and was the inspiration for this pie.
The book doesn’t give the year, but the original recipe is credited to Ruth Lasky of San Bernadino, CA who entered it in the Senior Division back when the Bake-Off had divisions by age. Lasky filled a fully baked pie crust with a mixture of melted marshmallows and milk (for stability), whipped cream, chocolate, and a touch of malted milk powder to give the pie a malt shop flavor.
The pie was so simple that Fuzz and I assembled it in a matter of minutes. We used a regular baked pastry crust, but I think an Oreo crumb or graham cracker crumb crust would be just as good. We also substituted 3 ounces of chopped semisweet chocolate for the chocolate chips.
- 1 9 inch baked pie shell
- 1/2 cup whole milk
- 8 ounces (by weight) marshmallows
- 1/2 scant teaspoon kosher salt
- 1/2 cup semisweet chocolate chips (I used 3 oz chopped semisweet from Trader Joe's)
- 3 tablespoons malted milk powder (Carnation)
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Sweetened whipped cream for garnish – you can use whipped topping or whip up another 1 cup cream with 2-3 tablespoons of powdered sugar and a 1 teaspoon of vanilla
- In the top of a double boiler, heat the milk, marshmallows and salt, stirring constantly, until the marshmallows are melted.
- Remove from heat and add the chocolate chips. Stir until smooth and let cool to room temperature. When cool, stir in the malted milk powder.
- In a chilled metal bowl using chilled beaters, beat the cream until stiff peaks just begin to form. Beat in vanilla.
- Fold whipped cream into chocolate mixture. Transfer the mixture into the baked pie shell. Chill for several hours or until set.
- Before serving, pipe sweetened whipped cream or whipped topping around the edges and garnish with chocolate shavings, mini chips or chocolate syrup.