Imagine yourself roasting marshmallows over the campfire, squishing the gooey white goodness between two graham crackers and a thick slab of chocolate, all the while resting under the star-light night. And, those marshmallows you’re toasting are dark brown and crispy – a little charred – and maybe you caught one or two on fire.
Remember those days?
But also remember how much you love pie?
Well, now you can have the best of both worlds.

You may even opt to enjoy your slice of pie under the summer night sky – it’s all up to you!

S’Mores Pie

Crust:
8 Tbs. ice cold butter, cubed into 1/2″ squares
1 cup all purpose flour
1 cup graham cracker crumbs (graham crackers ground into a nice, fine flour)
1 large egg
1 Tbs. apple cider vinegar
1 pinch salt
2-3 Tbs. ice cold water

Preheat the oven to 375 degrees. Combine all the crust ingredients in a food processor and pulse until beady and crumbly.
Transfer to flour dusted parchment paper and form into a nice ball.
Using a flour dusted rolling pin, roll the dough ball out into a lovely pie crust.
Transfer to a pie plate, turning under the edges and forming a decorative flute.
Pre-bake the crust for about 30 minutes – line the inside of the crust with foil or parchment and then fill with pie weights or beans, to ensure the sides don’t fall.

Filling:
16 oz. semi sweet chocolate chunks (minus about 1/4 cup)
1 cup heavy cream
1 large package large marshmallows, divided
1/2 package small marshmallows

In a medium pot over low heat, melt together almost all of the large marshmallows and the chocolate. As the mixture thickens, add the cream to thin it out. 
Fill the pre-baked crust with the chocolate marshmallow filling.
Then, decorate the top with the remaining large marshmallows and the small ones.
Turn on the broiler.
Put the pie back in the oven, under the broiler, for about 1 minute – until the top is a bit brown and charred.
Quickly remove from the oven and sprinkle with the remaining chocolate chunks.