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1
Preheat your oven to 350 degrees.
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2
If you are making the pie crust from scratch... Add the flour, sugar and salt to a food processor with the dough blade. Pulse a few times to mix.
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3
Add in the cream cheese and butter. Pulse until the butter and cream cheese are just incorporated.
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4
Add in the cold water and again just pulse a few times until the dough starts to come together. You don't want to over mix otherwise the crust will be tough rather then tender and flaky.
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5
Pour the dough out onto a clean, lightly floured surface. Knead the dough just a little bit. Cut the dough.
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6
Break off a baseball sized ball of the dough and roll out into a circle using a rolling pin to about 10 inches in diameter.
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7
Place the dough in the bottom of a 10 inch round,tart pan with the drop out bottom. Work the crust up the sides of the dish and allow to fall over the sides a bit {you can press the crust down on the top of the tart pan and peel off the excess crust}.
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8
Using a fork. poke the bottom of the crust all over, this prevents the dough from bubbling up while baking.
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9
Bake for about 22 minutes, until golden.
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10
In a small pot, slightly warm the cream. Add the chocolate chips to a bowl and pour the warm cream over top. Cover with plastic wrap and allow to sit for about 5 minutes. Stir until smooth.
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11
Pour the chocolate ganache into the pie crust. Using a spoon spread out the chocolate until evenly smoothed out.
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12
Add a layer of graham crackers {broken up to fit} over top the ganache.
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13
Add on several handfuls of mini marshmallow to cover the entire top well. Place in the oven, under the broiler {NOT TOO CLOSE, it will burn!} for just 30-45 seconds until toasted.
