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For the semi-sweet ganache:
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1. Chop chocolate and place in a stainless steel bowl.
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2. Bring heavy cream to a simmer in a saucepan over medium heat.
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3. Add hot cream into the bowl with the chocolate and whisk until smooth.
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4. Let it stand for 1/2 hour until it gets slightly thicker in consistency.
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For the pie:
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1. The ganache needs to be made about a half hour ahead of time so it can thicken slightly.
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2. Preheat oven to 425 F. Combine graham cracker crumbs, butter, and light brown sugar in a medium sized bowl and mix until crumbly. Pour into a 9-inch pie pan and pat down until the pie pan is fully covered. Bake in a 425 F oven for 5 minutes.
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3. When it's ready, pull the pie crust out of the oven and set the pan on a rack. Immediately put 1/2 a bag of small marshmallows on the bottom of the pie crust until you can't see any of the graham cracker crust on the bottom. Turn on your oven's broiler. When it's heated, put the pie into the oven. Broil for 3 minutes. Remove pan from oven and set it on a rack to cool.
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4. Once cooled, poor the ganache over the marshmallows until a solid layer is formed. The pie pan should be about 2/3 full at this point. Refrigerate for an hour so that the ganache can firm up slightly.
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5. Pour 1/4 cup graham cracker crumbs over the chocolate. Then, pour the whole bag of normal size marshmallows on top of that. The pie should be overflowing with marshmallows. Broil for 3 minutes, checking every minute, until a nice golden brown color is formed. Remove pan from oven and set it on a rack. Let pie cool and garnish with leftover ganache and some more graham cracker crumbs.
