French Silk Smores Pie - heavy cream

Method

• For each pie: Combine 1 cup cream, 6 oz.
• chocolate, 1/3 cup butter and 1/3 cup sugar in heavy saucepan.
• Cook on low heat 10 min.
• or until chocolate is melted, stirring constantly.
• Remove from heat.
• Gradually whisk about half the warm chocolate mixture into egg yolks.
• Return mixture to saucepan.
• Cook on medium-low heat 3 to 5 min.
• or untll mixture is slightly thickened and almost bubbly, stirring constantly.
• Remove from heat.
• Stir in 3 Tbsp.
• cream.
• Place saucepan in ice bath; stir constantly until mixture stiffens and becomes difficult to stir.
• Transfer to mixer bowl.
• Whip on medium speed until light and fluffy; spread into pie crust.
• Cover.
• Refrigerate 4 to 5 hours or until set.
• Toss marshmallows with green food coloring.
• Spread top of pie with 1 cup marshmallow creme.
• Top with 2 cups colored marshmallows in an even layer.
• Toast marshmallows with a torch or quickly under a broiler until lightly browned.