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1
Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground.
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2
Add the melted butter and pulse a few times until combined.
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3
Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge.
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4
Bake until the top edge is firm and the bottom is dry, about 15 minutes.
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5
Transfer to a rack and let cool completely.
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6
Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth.
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7
Transfer to a medium bowl and let cool 5 minutes.
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8
Whisk in the granulated sugar, eggs, vanilla and salt until smooth.
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9
Whisk in the flour until combined.
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10
Pour the filling into the cooled crust.
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11
Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes.
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12
Transfer to a rack and let cool completely.
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13
Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick.
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14
Spoon the topping onto the center of the pie.
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15
Top with shaved chocolate.
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16
Photograph by Con Poulos
