Dark Chocolate Marshmallow Pie

From Sarah Lipoff, POPSUGAR Food

Not a fan of marshmallows? This pie bakes up wonderfully without them. Just finish with a dusting of powdered sugar for a touch of sweetness.

For the crust
1/2 cup flour
1 tablespoon coconut oil
1/4 cup chopped dates
1/4 cup cashews

For the filling
2 cups plus 1/2 cup Silk Cashewmilk
1/2 cup sugar
1 cup cocoa powder
1 tablespoon vanilla
1/4 teaspoon cinnamon
1/3 cup cornstarch
1 cup minimarshmallows

Preheat your oven to 375˚F.
Pulse together the flour, coconut oil, cashews, and dates until the mixture resembles course sand. Press into the base of a 9-inch pie shell.
Combine the cashew milk, cocoa, sugar, and vanilla in a saucepan over medium heat and slowly bring to a boil.
Mix the additional cashew milk with the cornstarch and a touch of salt together, and then add to the saucepan.
Whisk for 3 to 5 minutes or until the pudding has thickened.
Pour the mixture over the pie crust and bake for 25 minutes, or until the top has crusted over.
Remove the pie and sprinkle the top with the marshmallows. Turn on the broiler and place back in the oven until the marshmallows have browned.
Let the pie set up for 30 minutes in the fridge before serving.

Remove and let set for at least 20 minutes before serving.