Chocolate Marshmallow Pie

Cook time 1 hour
Servings 8


1½ cups flour
1⁄3 cup icing sugar
¼ cup cocoa
125g butter, chopped
1 egg

250g marshmallows
½ cup milk
1 cup cream, whipped

Mixed berries, for serving
Icing sugar, for dusting

Chocolate Marshmallow Pie


Combine the flour, icing sugar, cocoa and butter in a food processor and process until mixture resembles breadcrumbs. Add the egg and pulse to combine. Gently knead until smooth. Wrap and chill for 30 minutes.

Roll out the pastry between 2 sheets of baking paper to line a 35cm x 12.5cm rectangular fluted tart pan with a removable base. Prick well with a fork and chill a further 30 minutes. Bake in a hot oven 200°C for 15 minutes.

Place 200g marshmallows and milk in a heatproof bowl over simmering water and gently melt, stirring occasionally until smooth. Cool to room temperature. Fold in cream then pour into pie crust. Cover and chill until required.

Decorate with berries, remaining marshmallows and a dusting of icing sugar to serve.