2 cups graham cracker crumbs (from about 16 whole graham cracker rectangles)
8 tablespoons (1 stick) butter, melted
3/4 cup heavy cream
3/4 cup milk
10 ounces semisweet chocolate, chopped
Pinch of salt
2 eggs, whisked
1 bag of large marshmallows (you’ll only need about half of the bag)
Preheat oven to 325 degrees F (160 degrees C).
In a medium mixing bowl, mix together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a 9 inch pie plate (I used a shallow pie plate and didn’t need all of the crumb mixture). Bake for 8-10 minutes, or until fragrant. Keep the oven running.
In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add the whisked eggs and mix until smooth.
Pour the chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven.
Using kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until it’s covered.
Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take anywhere from 1-5 minutes, so watch those marshmallows very closely!
Chill the pie in the refrigerator to set for at least 2-3 hours.
To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices. While the pie can be eaten cold, it’s really best when slightly warmed. Heat the pie slices in a microwave for 8-12 seconds before serving for the best results. Drizzle with chocolate sauce, if desired.
Number of servings: 8-10