Serves 8-12 (depending on slice size)

Ingredients:

For the Crust:

6 1/2 Ounces Graham Crackers, finely ground (12 whole crackers)

5 Tablespoons Unsalted Butter, Melted

1/4 Cup Sugar

1/8 Teaspoon Salt

(or one 9 inch pre-made graham crust)

For the Filling:

7 Ounces Bittersweet Chocolate (not more than 70% cacao) Finely Chopped

1 Cup Heavy Cream

1 Large Egg, Room Temp

For Marshmallow Topping:

5 Egg Whites

1 1/2 Cups Granulated Sugar

Directions:

For the Crust:

Preheat oven to 350 degrees. Pulse graham crackers in a food processor until small crumbles. Add sugar, butter and salt and mix until well combined.

Firmly press crumb mixture into the bottom of and up sides of a 9 inch  pie dish. Bake until crust is fragrant and edges are golden, about 12 to 14 minutes. Let cool completely.

For Chocolate Filling:

Place  chopped chocolate in a large bowl.

Bring heavy cream to a boil in a heavy saucepan and pour it over the chocolate. Let sit about one minuted and then whisk with egg and a pinch of salt until just combined.

Pour into prepared pie crust and cover edges of crust with foil so they don’t burn.

Bake in oven for 20 minutes, or until the chocolate is mostly set and barely jiggly in the middle.

Remove from oven and let cool completely.

For the Marshmallow Topping:

Combine egg whites and sugar in a glass bowl and place over a small saucepan of boiling water. Whisk continuously until temperature reaches 160 degrees.

Once desired temp is reached, place mixture into a bowl mixture fitted with the whisk attachment and beat on med-high for about 8-10 minutes, or until gentile peaks form.

Spread marshmallow topping over pie once cooled and use a brulee or kitchen torch to toast marshmallow (you could also place under a broiler and watch very carefully!

Serve pie with a tall glass of milk at room temperature.

NOTES: You can refrigerate or freeze pie, just let the pie warm up to room temp before serving.