Graham Cracker Crust:
1 3/4 cups Honey Maid graham cracker crumbs
1 1/4 sticks unsalted butter, melted
Crush graham crackers in a large mixing bowl. Once you have your graham cracker crumbs, stir in melted butter. Press into a 9-inch pie plate to form your crust. Preheat oven to 325°F.
1 cup heavy cream
1/2 cup milk
10 oz Baker’s semi-sweet chocolate
2 tablespoons sugar
1/4 teaspoon salt
1 bag of mini marshmallows
Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat. Break pieces of the chocolate and add it to your mixture. Stir with a spatula until chocolate is melted, then whisk in sugar and salt. In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to the chocolate mixture while whisking. Pour chocolate filling into the graham cracker crust.
Bake at 325°F for 20-30 minutes. Pay attention and check every 5-10 minutes after 20 minutes pass. One the chocolate is no longer liquid, remove the pie from the oven and let it cool. Refrigerate 1-2 hours before cutting.
When you are ready to serve, top with as many mini marshmallows as you can fit, and toast them. I heat my oven on LOW broil and watch carefully until marshmallows are golden – or you can also use a kitchen torch.
To store, cover with plastic wrap and refrigerate (if there’s any left!) You can easily prepare individual slices by popping them in the microwave for 10-15 seconds. Enjoy!