Preparation Steps

• Preheat oven to 325 degrees F.
• In a large bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir until mixture is crumbly and well combined.
• Press the crumb mixture evenly into the bottom and up the sides of a 9-inch deep dish pie pan.
• Bake crust for 8-10 minutes, then remove and set aside to cool.
• In a medium saucepan, whisk together cornstarch, sugar, and salt.
• Add egg yolks, whole milk, and heavy cream to the saucepan and whisk to combine.
• Heat over medium heat, whisking constantly, until mixture thickens and bubbles around edges like pudding.
• Remove from heat and stir in chopped chocolate, butter, and vanilla extract until smooth.
• Pour chocolate filling into cooled crust and smooth the top. Refrigerate for 5-6 hours until firm.
• Preheat oven to 350 degrees F for the topping.
• Arrange marshmallow halves around the pie top and fill remaining space with mini marshmallows.
• Bake for 3-4 minutes until marshmallows puff up, then broil on low for 2-4 minutes until toasted to desired browning.
• Serve warm or cooled. Store covered in refrigerator and reheat slices gently if desired.