1 1/2cupsgraham cracker crumbsabout 9 whole graham cracker sheets, pulsed very fine
12ozbag semi-sweet chocolate chips
1cuphalf and half
about 17 large marshmallows
Preheat oven to 325°.
Combine graham cracker crumbs, brown sugar and melted butter in pie plate and stir very well to distribute all ingredients evenly. Press the mixture very firmly on the bottom and up the sides of the plate. Bake for 8 minutes then cook completely before filling. (I like to place mine in the fridge to speed up the cooling process.)
While crust is cooling, make chocolate filling. Pour chocolate chips in a large bowl, set aside. Fill a small sauce pan with half and half and heat until very, very hot, almost to a gentle simmer. Once half and half is hot, add butter and stir until melted. Pour hot half and half mixture over chocolate chips. Shake bowl lightly to make sure all chocolate chips are immersed into hot cream. Let it sit for 5 minutes without stirring. Stir mixture very slowly starting from the center outwards until it comes together and is smooth and velvety. Let it rest for 10 minutes.
Once crust is cooled, pour filling into crust. Cover chill for 2-4 hours until completely set. Top with marshmallows just before serving. Use a torch or broiler for toasting them. If using broiler, be sure that filling is very cold because it will melt quicker in the oven. Place pie back in the fridge for another 30 minutes so the melted chocolate will set up again. (Marshmallows will stay soft.)
This pie is best served cold but can also be served room temperature. Will stay fresh for up to 6 days refrigerated in air airtight container.
This pie is delicious even after a few days in the fridge (in an airtight container). The marshmallows stay very soft and the filling stays soft too. It's almost the same consistency as a canned frosting, if that gives a better visual.