| Servings |
15 people
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Ingredients
Graham Cracker Crust
- 4 1/2 cups finely crushed graham crackers
- 18 tbsp butter melted
- 3/4 cup sugar
Chocolate Pie Filling
- 3 cups sugar
- 1/2 cup cornstarch
- 1/2 tsp salt
- 6 cups milk
- 8 egg yolks
- 12 oz bittersweet chocolate, chopped finely
- 4 tsp vanilla extract
- 4 tbsp butter
Marshmallow
- 1 lb mini marshmallows
Ingredients
Graham Cracker Crust
Chocolate Pie Filling
Marshmallow
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Instructions
Graham Cracker Crust
- Preheat the oven to 350°F. Spray a 15x10x1-inch pan lightly with cooking spray.
- In medium bowl, mix the graham cracker crust, sugar and melted butter with a fork or your finger until it's well blended. Press evenly in bottom with the bottom of a measuring pan. Push it all the way up sides of pan.
- Bake 10 to 14 minutes or until set. Cool 10 minutes.
Chocolate Pie Filling
- Whisk together the sugar, cornstarch, and salt in a medium saucepan.
- Add milk and egg yolks, and whisk again.
- Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes. Remove from heat.
- Add the chopped chocolate, vanilla, and butter, and stir until everything is thoroughly combined.
- Pour the pudding into the pie crust and place in the fridge to chill for 4 hours uncovered.
Marshmallow topping
- After the filling is set, spread the mini marshmallow on top of the chocolate filling. Using a mini blow torch, toast the marshmallow. Cut into squares.
Recipe Notes
Adapted from : Pioneer Woman and Betty Crocker
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