Ingredients
Crust:
2 cups graham cracker crumbs
8 tablespoons melted butter
1/2 cup mini chocolate chips
Method
Sources
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dataset
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Recipes1M
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grade A bourbon vanilla beans for custards, ice cream, extracts
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Crust: Preheat oven to 325F (160C). (For BEST baking results, use convectional oven if possible) In medium mixing bowl, mix graham cracker crumbs and butter until evenly coated. Stir in chocolate chips. Press the mixture into the bottom and up the sides of a 9 inch pie plate. Bake for ten minutes and set aside to cool. Filling: In a medium saucepan, whisk together the cream and milk. Warm over medium low heat. Add in chocolate and stir until the chocolate has melted. Add a pinch of salt. Whisk the mixture together until it is smooth and combined well. Set the chocolate mixture aside to cool for 15 minutes. In a medium bowl, whisk the two eggs. Whisking them constantly, add a spoonful of the chocolate mixture. Still whisking, add another spoonful. Keep doing this with several spoonfuls until you've gently warmed up your eggs. At this point, you can add the rest of the mixture and whisk it all together. Pour the filling into the cooled crust. Bake for 25030 minutes, or until the chocolate filling is set and does not jiggle when the pie can is lightly shaken. 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. Place the pie on the center rack, when cooked, and lightly toast the marshmallows for no longer than a couple of minutes. Check to see if the marshmallows are toasted to your preference. You can either serve right away, or chill the pie and serve it that way. Slices can be heated up after chilled. Spray knife with nonstick spray before slicing through the marshmallows.