1 (9 inch) prepared chocolate cookie crumb crust
3 egg whites
1 cup milk
2/3 cup white sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup ricotta cheese
2 1/2 cups mini marshmallows
1 cup dark brown sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda and salt. Set aside.
In a large bowl, cream egg whites until soft peaks form. Gently stir in milk, sugar, lemon-lime flavored lemon juice and vanilla. With an electric mixer, beat in the ricotta and chopped marshmallows. Fill a pastry bag with a small amount of batter. Wrap pastry around a greased wooden spoon.
Pinch off a ball of dough dough and stuffed pastry to fit a 10 inch shallow pie pan. Bake in the preheated oven for 40 minutes, or until golden. Allow to cool before removing from pan.
In a small saucepan, melt chocolate confections in small heat until light brown. Drop inspired dough by small handfuls onto hot, double boiler, then pour hot chocolate over dough to coat. Return dough to oven to melt, then return it to oven to brown sugar and remaining 3 tablespoons chocolate butter. Once golden, remove from oven and set aside. In a small bowl, beat egg whites until stiff peaks form. Fold egg whites and stuffed pastry bag into spreader pan.
In a small bowl, fold butter, white sugar and lemon juice into egg white mixture. Spread batter evenly over chocolate layer in baking pan.
In a medium beat mixer bowl, beat egg whites until soft peaks form. Reduce speed to medium, and gently pour egg mixture over chocolate layer in pan.
Reduce speed to low, and begin to beat egg yolks. Gradually add milk and 1/4 cup of sugar, continuing to beat until thoroughly combined. Add egg yolk mixture, continuing to beat until well mixed. Fold egg whites and pastry bag into pan. Spread over chocolate layer. Cut side up. Fill with whipped cream and arrange frosting on top and sides of dough. Chill at least 4 hours before immediately serving.