Randy’s Chocolate Pie

• 2 1/2 cups milk, divided
• 1 1/3 cups sugar
• 1/4 cup
• 1 tablespoon butter
• 7 tablespoons cornstarch
• 3 large egg yolks, save egg whites
• 1 teaspoon vanilla
• 1 cup mini marshmallows
• 1 baked 9 inch pie crust
• Meringue

CRUST: Use your favorite crust recipe, or I recommend Mrs. Callender’s frozen crust. If a deep dish pie or a 10 inch crust, I recommend making 1 1/2 recipe of filling.

FILLING: In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter. Bring just to a boil over medium heat. In a medium bowl, mix together remaining milk and cornstarch. Whisk in egg yolks and vanilla. Blend well. Temper the egg mixture with some of the hot cocoa mixture. Gradually add all the egg mixture to the saucepan, stirring constantly. Cook, stirring constantly, about two minutes until the mixture thickens. Remove from heat and stir in marshmallows until the mixture is smooth. Pour into pie shell.

MERINGUE: Heat oven to 350 degrees. Beat egg whites until frothy (add 1/4 teaspoon cream of tarter if you have it). Gradually add 6 tablespoons sugar as you continue to beat. Smooth meringue onto pie. Bake about 7 minutes until lightly browned.

Pie recipe originated with Luby’s. Adapted by Cele LeBlanc