Oven-less S’mores Pie

Put the graham crackers into a food processor until they become crumbs. If you do not have a food processor, put the graham crackers into a large plastic Ziploc bag, seal it, and then pound them with a mallet or rolling pin (or whatever is handy) until they are finely crushed. Melt the butter and add it along with the graham crackers and salt into a bowl and mix them together until combined. Pour the buttered crumbs into a standard pie tin and start to form the crust. Use something like a one-cup measuring cup to firmly compress the crumbs and form them into a crust.

For the mousse, start to melt the chopped bittersweet chocolate over the stove in a saucepan. To it, add in the heavy cream, room temperature butter, vanilla extract, hot chocolate mix, and a pinch of salt. Stir constantly until it is all nicely incorporated. In a separate bowl, whip egg whites and sugar until they are bubbly and frothy. Then, mix it in with the chocolate over the stove top. Pour the chocolate mixture into the pie tin over the graham cracker crust.

For the marshmallows, bring the heavy whipping cream and milk to a boil over the stove in a saucepan, then turn down the heat and add in the mini marshmallows. Stir until the marshmallows are melted but not completely. Pour in the marshmallows over the chocolate mixture in the pie tin.

Cover the pie and put it into the refrigerator to chill overnight. Then, decorate with whipped cream, chocolate chips, graham cracker crumbles—however you like!