Ingredients

The following ingredients have 13 Servings
  • 1 1/2 cups (201g) graham cracker crumbs (about 11 full sheet graham crackers)
  • 3 tbsp (39g) sugar
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter, melted
  • 5 tbsp cornstarch
  • 1 ¼ cups (259g) sugar
  • ¼ tsp salt
  • 4 large egg yolks
  • 2 cups (480ml) whole milk
  • ½ cup (120ml) heavy cream
  • 6 ounces (169g) semi-sweet chocolate chopped, (70% cocoa)
  • 2 tbsp (28g) butter unsalted
  • 1 tbsp vanilla extract
  • 7 regular sized marshmallows, cut in half
  • 2 1/2 cups mini marshmallows

Instruction

  • Preheat oven to 325 degrees.
  • To make the crust, add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine.Add the melted butter and stir until well combined and crumbly.
  • Pour the mixture into a 9-inch deep dish pie pan and spread the crumbs around so that they are evenly dispersed.Press the crumbs into the bottom and up the sides of the pan.
  • Bake for 8-10 minutes, then set aside to cool.
  • To make the filling, whisk the cornstarch, sugar and salt together in a medium sized saucepan,.
  • Add the egg yolks, milk and heavy cream and whisk to combine.
  • Heat over medium heat while whisking constantly until the mixture starts to bubble around the edges and thicken to a pudding like consistency.
  • Remove mixture from the heat and stir in the chocolate, butter, and vanilla extract. Stir until combined and all the chocolate and butter is melted. The mixture should be smooth.
  • Pour mixture into the prepared pie crust. Smooth the top. Place in the refrigerator to chill for 5-6 hours, or until completely cool and firm.
  • For the topping, preheat the oven to 350 degrees F.
  • Place the regular sized marshmallows halves around the top of the pie, then fill in the additional space with the mini marshmallows.
  • Bake for 3-4 minutes or until marshmallows get puffy, then turn to broil on low for 2-4 minutes, depending on how browned you want it.
  • You can serve this pie warm right out of the oven or after it has cooled. I personally like it warm – it’s more s’mores-like. The filling will still be cool, but not as cold.
  • Store the pie well covered in the fridge. You can warm individual slices back up a touch in the oven or microwave, if desired. Be aware that the sticky marshmallows can be tough to cut through. You could also use a meringue topping, if you’d like something that’s easier to slice. I’d recommend the topping from this cheesecake.