2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
3 tablespoons granulated sugar
3/4 cup heavy cream
3/4 cup milk
10 ounces, semi-sweet chocolate chopped or chips
Pinch of salt
2 eggs, whisked
1 bag of marshmallows
Preheat oven to 325 degrees F (160 degrees C).
In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly coated. Press mixture into a 9 inch pie plate. Bake for 8-10 minutes, or until fragrant.
Keep 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 whisked eggs and mix until smooth.
Pour chocolate filling into baked pie crust. Bake for 20-25 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven.
Place marshmallows in concentric circles* over the baked pie. If using large marshmallows, cut the mallows in half using kitchen shears. *unless you're a Rachel.
Chill pie in the refrigerator to set for 2-3 hours.
To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices. The pie is kind of a pain in the butt to cut while warm, and ends up a big, gooey, chocolate mess.
While the pie can be eaten cold, it is a total #foodgasm when slightly warmed. Heat the pie slices in a microwave for 7-10 seconds before serving for the best results.