Name: Toasted Marshmallow Butterscotch Pie
Yield: 8 Servings
Ingredients: 2 ounces bittersweet chocolate, chopped; ¼ cup plus ⅔ heavy cream; 1 blind-baked Sister Pie Crust, cooled; 1¼ cups (packed) dark brown sugar; ¼ cup fine-grind yellow cornmeal; ¼ teaspoon kosher salt; ½ cup (1 stick) unsalted butter, melted; 3 large eggs, room temperature; 3 tablespoons whole milk; 1 teaspoon vanilla extract; ⅔ cup light corn syrup; 3 large egg whites, room temperature; ¼ teaspoon kosher salt; ⅔ cup powdered sugar; 1 teaspoon vanilla extract; ⅔ cup plus 1 tablespoon granulated sugar; ½ teaspoon cream of tartar; 3 tablespoons semisweet or bittersweet chocolate chips

Jesse David Green

Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.

Recipe notes