-
1
Crust: Preheat oven to 325F (160C).
-
2
(For BEST baking results, use convectional oven if possible) In medium mixing bowl, mix graham cracker crumbs and butter until evenly coated.
-
3
Stir in chocolate chips.
-
4
Press the mixture into the bottom and up the sides of a 9 inch pie plate.
-
5
Bake for ten minutes and set aside to cool.
-
6
Filling: In a medium saucepan, whisk together the cream and milk.
-
7
Warm over medium low heat.
-
8
Add in chocolate and stir until the chocolate has melted.
-
9
Add a pinch of salt.
-
10
Whisk the mixture together until it is smooth and combined well.
-
11
Set the chocolate mixture aside to cool for 15 minutes.
-
12
In a medium bowl, whisk the two eggs.
-
13
Whisking them constantly, add a spoonful of the chocolate mixture.
-
14
Still whisking, add another spoonful.
-
15
Keep doing this with several spoonfuls until you've gently warmed up your eggs.
-
16
At this point, you can add the rest of the mixture and whisk it all together.
-
17
Pour the filling into the cooled crust.
-
18
Bake for 25030 minutes, or until the chocolate filling is set and does not jiggle when the pie can is lightly shaken.
-
19
If the edges of the crust are browning too quickly, lightly place a piece of foil over the top of the pie, not touching the filling.
-
20
Place the pie on the center rack, when cooked, and lightly toast the marshmallows for no longer than a couple of minutes.
-
21
Check to see if the marshmallows are toasted to your preference.
-
22
You can either serve right away, or chill the pie and serve it that way.
-
23
Slices can be heated up after chilled.
-
24
Spray knife with nonstick spray before slicing through the marshmallows.
