S’mores Pie

For crust:
Preheat oven to 325F.

Mix melted butter and graham cracker crumbs together until a crust forms. Press into a 9 inch pie plate.

For filling:
Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat and add in the chocolate. Stir with a spatula until chocolate is melted, then whisk in sugar and salt.

In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to chocolate mixture while whisking constantly.

Pour chocolate filling into graham crust. Tyler’s directions call for the filling to be baked for 15-20 minutes, but mine needed about 30-35. Pay attention and check every 5-10 minutes once you have passed the 20 minute mark. One the chocolate filling is no longer liquid, remove the tart and top with as many large marshmallows as you can fit on top.

I heated my broiler on low, and stuck the pie back in for 2 minutes so the top could get golden. The other option is to just place it back in the oven for a few minutes until they melt or you could also use a kitchen torch.

Let cool then refrigerate for 1-2 hours before cutting. Spray a knife with non-stick spray before slicing. If it is messy, just lift pieces out with a spoon. It’s just as delicious!