- 1
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Preheat oven to 325 degrees. In a food processor, pulse graham crackers. In a glass bowl, mix graham crackers, melted butter, and sugar. Make sure graham crackers and moist and well mixed.
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- 2
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Press into a greased 9inch pie plate and bake at 325 degrees for 8-10 minutes.
- 3
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In a saucepan over medium/high heat, warm cream and milk. Whisk together. Pour in chocolate and stir chocolate until melted and smooth. Slowly add in vanilla and whisked eggs, whisk until smooth.
- 4
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Pour chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not jiggle when lightly shaken. Remove from oven.
- 5
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With kitchen shears or a knife, cut marshmallows in half. Place marshmallows in concentric circles on pie until covered.
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Don't worry, all of the nooks and crannies will be covered once marshmallows are toasted.
- 7
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Lower oven rack to the middle position, and set oven to the lowest broil setting. Place pie on the rack and lightly toast the top. You can also use a kitchen torch to toast the marshmallows instead.
- 8
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Check marshmallows every 10 seconds!! They burn easily! Pull out when lightly toasted. Chill pie for 2-3 hours in fridge. Enjoy!!
Ingredients
| 2 | Cups graham crackers |
| ? | Cups butter (1 Stick), melted |
| 2 | Teaspoons sugar |
| ? | Cups heavy cream |
| ? | Cups milk |
| 10 | Ounces semisweet chocolate chips |
| ? | Teaspoons vanilla extract |
| 1 | Pinch salt |
| 2 | eggs, whisked |
| 25 | large marshmallows (20-30) |