Chocolate Marshmallow Pie

Crust

225g plain flour
75g caster sugar
1 vanilla bean split, seeds scraped
100g chilled unsalted butter, chopped
1 egg

Shift flour, sugar and vanilla. Add butter and crumble with your fingers until it resembles bread crumbs. Add egg and knead gently until it forms a soft ball. Wrap and set aside in the fridge for 30 minutes.

Press into pie tin, line with backing paper and weights and bake for 20 minutes, or until golden brown. Allow to cool.

Filling

2 cups of marshmallows
250g or dark chocolate
1/2 cup of cream

Melt together on a low heat, until thick and creamy. Pour into pie case, and chill. Serve.