Chocolate-Pecan Pie with Toasted Marshmallow Chantilly Cream | Peachy the Magazine

Ingredients

• 1⁄2 cup unsalted butter, softened
• 1⁄2 cup powdered sugar
• 1 large egg yolk
• 1⁄4 teaspoon vanilla extract
• 11⁄4 cups all-purpose flour, sifted
• 1⁄4 cup cocoa powder
• 2 cups heavy cream
• 8 ounces Callebaut or Valrhona 66% chocolate
• 2 tablespoons cold butter
• 1⁄2 teaspoon sea salt
• 1 cup sugar
• 1 cup glucose, plus 1⁄4 cup for whipping with egg whites
• 1⁄2 cup egg whites
• 2 teaspoons vanilla extract
• 1 cup toasted Georgia pecans (for garnish)