Preparation Steps

• Preheat oven to 325 degrees F.
• In a large bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until mixture is crumbly.
• Press graham cracker mixture firmly into a 9-inch deep dish pie pan, covering bottom and sides evenly.
• Bake crust for 8 to 10 minutes, then remove and let cool.
• In a medium saucepan, whisk together cornstarch, sugar, and salt.
• Add egg yolks, milk, and heavy cream to the saucepan and whisk until smooth.
• Cook over medium heat, whisking constantly, until the mixture bubbles around edges and thickens like pudding.
• Remove from heat; stir in chopped chocolate, butter, and vanilla extract until melted and smooth.
• Pour chocolate filling into the cooled crust and smooth the top. Refrigerate for 5 to 6 hours until set.
• Preheat oven to 350 degrees F for topping.
• Arrange the halved regular marshmallows around the top of the pie, filling spaces with mini marshmallows.
• Bake for 3 to 4 minutes until marshmallows puff, then switch oven to low broil and brown for 2 to 4 minutes to desired color.
• Serve pie warm right from the oven for best s'mores experience or chilled. Store leftovers covered in the fridge.