Dessert: Toasted Marshmallow Butterscotch Pie

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.

Ingredients

2 ounces bittersweet chocolate, chopped
1/4 cup plus 2/3 cup heavy cream
1 blind-baked Sister Pie Crust, cooled
1 1/4 cups (packed) dark brown sugar
1/4 cup fine-grind yellow cornmeal
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
3 large eggs, room temperature
3 tablespoons whole milk
1 teaspoon vanilla extract

Instructions

Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth. Let ganache cool slightly, then scrape into pie crust and spread evenly over bottom. Let sit until set, 30 –45 minutes.
Preheat oven to 300 °F. Mix brown sugar, cornmeal, salt, and butter in a medium bowl with a wooden spoon until no lumps remain. In a separate medium bowl, whisk eggs, milk, vanilla, and remaining 2/3 cup cream until no streaks remain. Whisking constantly, gradually add egg mixture to butter mixture and whisk just until combined and smooth. Pour filling into crust and place on a foil-lined rimmed baking sheet. Bake until filling is browned and puffed around the edges and the center 4" wobbles when pie is jostled, 55 –70 minutes. Transfer to a wire rack and let cool, at least 4 hours and up to 12 hours (longer is better; do not refrigerate).