I know it’s the height of spring and all thoughts are turning to strawberries and rhubarb (or should be), and I just harvested armloads of same to ensure baggies of frozen rhubarb will jam (pun totally not intended) all surplus freezer space for the foreseeable future, but because there were two 11 year olds in the house today, I decided to score some points with a chocolate marshmallow pie instead. (Spoiler: it worked.)
It’s been on my to-do list to make something out of Renée’s new(ish) book, All the Sweet Things, since long before it hit the shelves. It’s a gorgeous book, so well photographed and designed by the talented crew at Touchwood (who also published In the Dog Kitchen and Out of the Orchard! ahem), but most importantly it’s filled with things I actually want to make (and eat).
This is essentially a chocolate mousse pie, made slightly sturdier with the addition of melted marshmallows. I decided to make it in a chocolate crumb crust in order to double down on the chocolate and save myself having to turn on the oven, but it would undoubtedly be delicious either way.
I’ve stashed the leftovers (!! I know!) in the freezer, but suspect this pie will be just as good frozen, if not better… which makes me think it’s the perfect sort of thing to make in advance and pull out to thaw perfectly on the countertop and be ready in time for dessert. (Or to make and freeze in quarters, so that I’m not tempted with a chocolate cream pie to nibble slivers of all night long until it’s gone.