Ingredients
For the graham cracker crust:
• 1 1/2 cups graham cracker crumbs (about 12 crackers)
• 1/4 cup granulated sugar
• 6 tablespoons butter, melted
For the chocolate filling:
• 8 oz dark chocolate, chopped
• 1 cup heavy cream
• 3 tablespoons butter
• 2 tablespoons corn syrup
• 1/4 teaspoon salt
For the topping:
• 4 cups mini marshmallows
• 2 tablespoons chocolate syrup (for drizzling)
Instructions
Make the crust:
- Preheat oven to 350°F.
- Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press firmly into bottom and up sides of a 9-inch pie pan.
- Bake 10 minutes until lightly golden. Cool completely.
Make chocolate filling:
- Place chopped chocolate in a large bowl.
- Heat cream, butter, corn syrup, and salt in a saucepan until just simmering.
- Pour hot cream mixture over chocolate. Let sit 2 minutes, then whisk until smooth.
- Pour into cooled crust and refrigerate 4 hours until set.
Add marshmallow topping:
- Preheat oven to 450°F (or use kitchen torch).
- Arrange mini marshmallows over entire surface of chocolate filling.
- Bake 2-3 minutes until marshmallows are golden brown and toasted. Watch carefully
- Remove from oven and immediately drizzle with chocolate syrup. Let cool 10 minutes before slicing. Use a sharp knife dipped in warm water for clean cuts.
- Prep Time: 30