1/2cupall-purpose flour (or gluten free 1 to 1 flour)
2large eggs
2tablespoonsunsweetened cocoa powder
1teaspoon vanilla extract
Marshmallow Layer
1/2jarmarshmallow cream (7 oz. jar)
Chocolate Icing Layer
1/2cuppure cane powdered sugar
2tablespoons unsweetened cocoa powder
1tablespoonmilk
3tablespoons butter
1/2teaspoonvanilla
Grandma's Chocolate Pie Crust
1cupall purpose flour, plus extra for dusting (may substitute with gluten free flour)
1/4cupunsweetened cocoa powder
3/4cupbutter, room temp (if cold cut into pieces)
1/4 cup sugar
1/4 cupcold water
Instructions
Chocolate Pie Crust - 7 mini crusts
In a large bowl, mix the flour, unsweetened cocoa, and sugar together in mixing bowl.
With a large fork, cut in the butter until crumbly and pea-sized and smaller pieces.
Pour in the cold water all at once, mix just until dough ball forms.
On a floured surface, roll out dough to about 1/4 inch thickness and cut 7 (seven) 4-1/2 to 5-inch round pie dough discs. Place in mini tins, gently press bottoms and sides.
Crimp the edges with a fork. Set aside for filling.
Pie Filling & Assembly
Preheat to 350 degrees F.
In a saucepan over medium-high heat, the chocolate chips and butter, just until barely melted. Remove from heat stir into sugar, flour & cocoa powder until well-combined. Whisk in the eggs thoroughly and stir in vanilla.
Pour filling into the prepared crust and bake for 35-40 minutes. Middle may still be soft but will firm up a bit after it cools for a few minutes (about 15 to 20 minutes).Stir the marshmallow fluff in the jar to help with spooning it out.
Carefully, while the mini pies are still warm, spoon marshmallow fluff over top. Let the fluff get melty for a couple of minutes and carefully spread to the edges. (Don't be afraid to use your fingers.)
For the second layer, in a saucepan over medium high heat, stir together powder sugar, cocoa, milk, butter and vanilla, just until it starts to steam/simmer, whisking to ensure no lumps. Remove from heat and carefully spoon over marshmallow fluff layer.
Let pie cool, serve a little warm or at room temperature.