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1
Heat the oven to 375 degrees .
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2
In a mixing bowl, combine the graham cracker crumbs and 1/4 cup of the sugar.
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3
Add 4 tablespoons of the butter, rubbing it in with a pinching motion until evenly distributed.
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4
Press the crumb mixture into a 9-inch pie pan and bake for 8 to 10 minutes or until golden brown.
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5
Allow the crust to cool.
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6
Beat the egg yolks in a medium bowl and set them aside.
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7
Combine the remaining cup of sugar, cornstarch, cocoa powder, and salt in a 2-quart saucepan.
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8
Set the pan over medium heat and gradually whisk in the milk, stirring until smooth.
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9
Bring the mixture to a boil, stirring often.
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10
Boil for 1 minute, stirring constantly, then remove the pan from the heat.
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11
Whisk 1/2 cup of the hot chocolate mixture into the egg yolks.
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12
Repeat with 1 cup of the chocolate mixture, then return the chocolate and egg mixture to the saucepan.
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13
Boil over medium heat for 1 minute, stirring constantly.
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14
Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and the vanilla extract.
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15
Pour the filling into the pie shell and allow it to cool at least 15 minutes, or chill it in the refrigerator overnight.
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16
Just before serving, heat the oven to broil.
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17
Cover the pie with the mini marshmallows and broil it on the uppermost rack for about 30 seconds or until the marshmallows are lightly browned.
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18
(Watch carefully, or the marshmallows will burn.)
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19
Serve warm or chilled.
