2 1/2 cups milk
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa
1 tablespoon butter or margarine
7 tablespoons cornstarch
3 extra large egg yolks
1 teaspoon vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
Sweetened whipped cream, as needed
Chocolate curls or shavings, as needed

In a medium saucepan, combine 2 cups of milk, sugar, cocoa and butter. Bring just to a boil over medium heat. In a medium bowl, mix together cornstarch and remaining 1/2 cup milk until cornstarch is completely dissolved. Then whisk in egg yolks and vanilla extract until well-blended. Whisking constantly, gradually add egg and milk mixture to saucepan. Cook, stirring constantly, about 2 minutes or until mixture is thickened and smooth. Remove from heat. Stir in marshmallows until melted. Pour into pie shell. Press plastic wrap directly onto filling and refrigerate at least 4 hours. To serve, remove plastic wrap, top pie with whipped cream and garnish with chocolate curls.

Tips: Pressing plastic wrap directly onto the top of the hot pie filling prevents the formation of a tough, dry “skin” while the filling cools. To make decorative chocolate curls or shavings from a chocolate candy bar, use a vegetable peeler.