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Toasted marshmallow butterscotch pie

  • Bittersweet Chocolate Ganache
    • 30 g Heavy Cream
    • 55 g Bittersweet Chocolate Chips
  • Filling
    • 110 g Unsalted Butter
    • 250 g Dark Brown Sugar
    • 40 g Yellow Cornmeal, finely ground
    • 1/2 t Medium-Grain Salt
    • 3 Eggs, room temperature
    • 1 Egg Yolk, room temperature
    • 60 g Whole Milk
    • 120 g Heavy Cream, room temperature
    • 1 t Vanilla Extract
  • Marshmallow Creme
    • 1 Egg White, room temperature
    • 220 g Light Corn Syrup
    • 1/4 t Medium-Grain Salt
    • 85 g Powdered Sugar
    • 10 g Vanilla Extract
  • Marshmallow Meringue
    • 4 Egg Whites, room temperature
    • 100 g White Sugar
    • 1/4 t Cream of Tartar
    • 1/4 t Medium-Grain Salt
  • 1 Pie Crust, blind baked
  • Egg Wash
    • 1 Egg, beaten
    • 1 t Water
  • 60 g Bittersweet Chocolate Chips
  1. Preheat oven to 350ºF (177ºC).
  2. Make ganache. Stir ingredients in a double boiler until melted and smooth. Scrape into the crust. Rest until ganache is set, chilling if necessary.
  3. Mix filling. Mix butter, sugar, cornmeal, and salt until combined and there are no cornmeal clumps. In separate bowl, mix eggs, egg yolk, milk, cream, and vanilla. Slowly whisk egg mixture into the butter mixture until incorporated. Brush pie crust crimps with egg wash and pour filling into the pie crust.
  4. Bake pie 50 - 60 minutes at 350ºF until the edges have puffed and the center jiggles only slightly when shaken. Remove from heat.
  5. Cool pie on a cooling rack.
  6. Whip marshmallow creme. Add egg white, corn syrup, and salt. Vigorously whip several minutes until the mixture is thick and almost doubled in volume. Slowly whisk in powdered sugar until blended. Set aside a cup for the meringue.
  7. Make meringue. Whisk egg whites, sugar, cream of tartar, and salt in a double boiler until sugar is dissolved and mixture is warm.
  8. Whisk meringue. Vigorously whip meringue mixture several minutes until voluminous, shiny, and stiff peaks form.
  9. Combine creme and meringue. Add the remaining cup of marshmallow creme. Use a silicone spatula to gently fold creme into the meringue.
  10. Layer meringue. Scrape all of the meringue into the center of the cooled pie, and gently spread it all the way up to the crimps. Etch a decorative swirl.
  11. Broil pie at 500ºF (260ºC) for 3 - 4 minutes until light brown.
  12. Decorate with chocolate chips.
  13. Cool pie at least 4 hours until room temperature.

  1. Ludwinski, Lisa, and E. E. Berger. Sister Pie: The Recipes & Stories of a Big-hearted Bakery in Detroit. California: Lorena Jones Books, an Imprint of Crown Publishing Group, 2018. ↩