Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare the Crust - In a medium mixing bowl, combine the graham cracker crumbs, malted milk powder, granulated sugar, and kosher salt. Drizzle in the melted butter and mix until everything is well combined and resembles wet sand. Press this mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup to compact the crust firmly. Set aside.
- Step 2: Make the Chocolate Filling - In a small saucepan over low heat, combine ¾ cup of heavy cream and the chopped bittersweet chocolate. Stir constantly until the chocolate is fully melted and the mixture is smooth. Remove from heat and let it cool slightly before pouring it into the prepared graham cracker crust. Spread it evenly with a spatula. Refrigerate for about 30 minutes to set.
- Step 3: Prepare the Marshmallow Topping - In a medium saucepan, combine the remaining ⅓ cup of heavy cream, light corn syrup, and unsalted butter. Add the marshmallows and cook over medium heat, stirring frequently until the marshmallows are completely melted and the mixture is smooth. Remove from heat.
- Step 4: Assemble the Pie - Once the chocolate filling has set, pour the marshmallow mixture over the chocolate layer. Use a spatula to spread it evenly. For a fun touch, you can use a kitchen torch to toast the marshmallow topping lightly, giving it that campfire s'mores vibe.
- Step 5: Chill and Serve - Refrigerate the pie for at least 2 hours, or until the marshmallow topping is firm. When you're ready to serve, slice the pie and enjoy the layers of chocolate and marshmallow goodness.
Notes
- For the best flavor, use high-quality bittersweet chocolate.
- Feel free to experiment with different types of chocolate, such as dark or milk chocolate.
- If you don’t have a kitchen torch, you can place the pie under the broiler for a few seconds to toast the marshmallow topping—just watch it closely!
- This pie can be made ahead of time—perfect for parties or potlucks!