S’mores Pie

Note: this recipe contains uncooked eggs.

Put the graham cracker crumbs and sugar in a bowl. Melt the butter and then pour it over the graham cracker crumbs and sugar. Stir to combine and then scrape the mixture into a pie plate. Using a flat bottomed glass or your hand press the mixture into the bottom and up the sides of the pie plate. Place it in the fridge for 20 minutes to chill.

Meanwhile in microwave safe bowl melt the unsweetened baking chocolate until melted (do this in 30 second heat intervals and make sure to stir between intervals and make sure to stop as soon as it’s melted). Set it aside to cool for just a few minutes.

In the bowl of your electric mixer fitted with the whisk attachment beat the butter the sugar until fluffy. When the chocolate is cooled, drizzle it over the butter/sugar mixture. Add the teaspoon of vanilla extract. Beat the mixture thoroughly until combined. Turn the mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the prepared pie shell.

Using a spatula, scoop the marshmallow fluff onto the pie and gently spread it. Don’t worry about it being rough looking it smooths at it settles. Don’t push the fluff all the way to the edge of the pie or when it settles it will run over the crust. After you’ve topped the pie with the fluff leave it in the fridge for two hours before slicing.