Ingredients:
- Keebler Ready Crust graham pie crust (2 extra services than Original Ready Crust) – 10” size
- 1 tbs unflavored gelatin (1 packet of Knox unflavored gelatin)
- 1/3 cup boiling water
- 2/3 cup sugar
- 1/3 cup cocoa
- ¼ cup cornstarch
- 1/8 tsp salt
- 3 cups low-fat milk
- 3 ounces (3/4 of a bar) semi-sweet chocolate, chopped (Ghirardelli or Bakers)
- 2 tsp vanilla extract
- Marshmallows (large or mini)
Equipment:
- 2 qt sauce pan
- small bowl
- whisk
- kettle to boil water
- spatula
- scissors/knife
- baking sheet
Instructions:
Add gelatin to a small bowl and add boiling water. Stir until dissolved and set aside.
In a medium saucepan, mix the sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Set over medium heat and whisk constantly, until the mixture comes to a boil and thickens, about 10 minutes.
Remove from heat and add the chopped chocolate. Stir until melted. Add the vanilla and reserved gelatin. Pour mixture into pie crust.
If using large marshmallows, cut in half lengthwise with scissors. Top the pie with marshmallows, covering the entire surface. Or pile on the marshmallows any way that you would like.
Set oven to broil setting. Place pie on a baking sheet and broil for 2-3 minutes, watching the entire time to ensure it doesn’t catch on fire. Chill the pie in the fridge for at least 3 hours or preferably overnight.