Preparation Steps

• Preheat oven to 325 degrees F.
• In a large bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until well combined and crumbly.
• Press the crumb mixture into the bottom and up the sides of a 9-inch deep dish pie pan.
• Bake the crust for 8 to 10 minutes. Remove from oven and let cool.
• In a medium saucepan, whisk together cornstarch, sugar, and salt.
• Add egg yolks, whole milk, and heavy cream. Whisk to combine.
• Heat mixture over medium heat, whisking constantly until it bubbles around the edges and thickens to a pudding-like consistency.
• Remove from heat and stir in chopped chocolate, butter, and vanilla extract until smooth and fully combined.
• Pour the chocolate filling into the cooled crust and smooth the top. Refrigerate for 5 to 6 hours or until firm.
• Preheat oven to 350 degrees F for topping.
• Arrange halved regular marshmallows around the top of the pie and fill in gaps with mini marshmallows.
• Bake for 3 to 4 minutes until marshmallows puff up. Then broil on low for 2 to 4 minutes until golden brown as desired.
• Serve warm for a gooey s’mores experience or chilled if preferred.
• Store covered in refrigerator. Reheat slices gently if desired, noting sticky marshmallows can be difficult to cut.