Ingredients

The following ingredients have 11 Servings
  • 1 Pillsbury refrigerated pie crust
  • 7 tbsp butter, melted, divided
  • 1 1/4 cup graham cracker crumbs
  • 6 oz semi sweet chocolate chips (about 3/4 cup cup)
  • 1/3 cup heavy whipping cream
  • three 1.55 oz Hershey’s chocolate bars
  • 2-3 full graham cracker rectangles, broken into pieces
  • 2 cups mini marshmallows
  • chocolate sauce, for drizzling, optional (the one I used)

Instruction

  • 1. Preheat oven to 350 degrees.
  • 2. Unroll one Pillsbury pie crust. Lay flat on a 12 inch pizza pan and poke all over with a fork.
  • 3. Spread 1 tbsp melted butter onto pie crust, then cover with 1/4 cup graham cracker crumbs.
  • 4. Bake pie crust for about 9-10 minutes, removing from oven just before edges start to brown.
  • 5. While crust bakes, place chocolate chips in a metal bowl.
  • 6. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  • 7. Cover bowl with saran wrap for 5-7 minutes.
  • 8. While the chocolate sits, combine melted butter and graham crackers. Set aside.
  • 9. Whisk chocolate and cream until smooth.
  • 10. Allow ganache to sit for about 5 minutes, to thicken slightly
  • 11. Remove pie crust from oven when done and allow to cool until chocolate ganache is ready.
  • 12. Pour ganache over the pie crust and spread into an even layer.
  • 13. Add graham cracker crumbs in an even layer on top of the chocolate ganache.
  • 14. Top with pieces of Hershey’s chocolate bar, pieces of broken graham cracker and a layer of marshmallows.
  • 15. Bake at 350 degrees for about 4-5 minutes, until marshmallows get puffy. The switch oven to convection bake at 350 degrees for about 2-3 minutes.
  • 16. All to cool for about 5 minutes. Serve warm.