Ingredients:
For the crust:
1 1/2 cups graham crackers
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the filling:
1 1/4 cups heavy cream
10 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
For the topping:
6 ounces marshmallow creme
1 cup small marshmallows
Instructions:
Preheat oven to 350 degrees F.
To make the crust: In a food processor, pulse the graham crackers until fine crumbs form. Add the melted butter and sugar and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan.
Bake the crust for 8-10 minutes or until golden brown. Let cool completely.
To make the filling: In a medium saucepan, heat the heavy cream over medium heat until it begins to bubble. Remove from the heat and add the chopped chocolate, butter, vanilla extract, and salt. Let sit for 1 minute, then whisk until smooth.
Pour the filling into the cooled crust and spread evenly.
To make the frosting: In a large bowl, combine the marshmallow creme and mini marshmallows. Spread the frosting over the chocolate filling.
Use a kitchen torch to brown the marshmallows or place the pie under the broiler for 1-2 minutes or until the marshmallows are golden brown.
Let the pie cool completely before slicing and serving.
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