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1
To prepare the marshmallow vanilla cream, in a medium saucepan, whisk together the sugar, cornstarch, and salt until combined.
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2
Whisk in the milk and egg yolks.
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3
Place the saucepan over medium heat and cook, whisking constantly until the cream starts to bubble and thicken, about 4 minutes.
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4
When it has achieved a thick consistency, add in the butter, 1 tablespoon at a time.
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5
Whisk in the vanilla.
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6
Once all the ingredients have been mixed together, remove the saucepan from the heat and allow the filling to cool for approximately 10 minutes.
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7
Add 1 cup of the mini marshmallows and mix until they have melted in with the other ingredients.
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8
Pour the marshmallow cream into a bowl and let it cool in the refrigerator for at least 1 1/2 hours.
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9
Fold in the remaining 1 cup mini marshmallows.
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10
To assemble the pie, pour 1/2 cup hot fudge sauce over the bottom of the Graham Cracker Crust.
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11
Place 6 graham cracker squares on top of the fudge.
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12
Pour the marshmallow cream over the graham crackers.
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13
Dip the remaining 6 graham crackers in the remaining 1/2 cup hot fudge sauce and then arrange them over the marshmallow cream.
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14
Refrigerate the pie for at least 12 hours before continuing.
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15
When ready to serve, preheat the broiler.
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16
Remove the pie from the refrigerator and spread the Fluff whipped cream evenly over the chocolate-dipped graham crackers.
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17
Finally, arrange the 1 cup mini marshmallows over the entire surface of the pie.
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18
Place the pie in the broiler or use a kitchen blow torch until the marshmallows turn a golden campfire color, rotating the pie frequently for an even finish, about 2 minutes.
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19
Serve immediately or refrigerate until you are ready to serve.
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20
Smores Delight Pie can be stored in the refrigerator for up to 3 days.
