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This pie can be made up to two days in advance and refrigerated. When you're ready to serve, sprinkle with flaky sea salt, and if desired, garnish with toasted marshmallows.

Source: Martha Stewart Living, June 2016
Total Time Prep Yield



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How would you rate this recipe?
  • melhanscyberme
    7 JUN, 2016
    I made this as directed, but found broiling marshmallows as is v. messy. My short cut: 1/2way through baking crust baking, take it out/add layer of minis, then finish bake. At temp, the marshmallows swell to gooey. Also added a little Starbucks Via coffee (dry) to chocolate/heavy cream to deepen flavor (not to mocha, just better). Poured it over crust, topped with minis and broiled those for toasted finish. When cut, I see visible marshmallows, not just stripes or streaks. Gr8!

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