This decadent pie consists of a buttery graham cracker crust, deliciously creamy chocolate pudding, and irresistible melted marshmallow on top.
Author: In the Kitchen with Jonny
Graham Cracker Crust
Graham Cracker Crumbs
or Marshmallow Fluff
In a bowl, add
Graham Cracker Crumbs (1 3/4 cups)
Butter (1/2 cup)
. Mix well.
Press the crumbs into the bottom of a 9-inch pie pan. Place in the fridge until needed.
In a medium saucepan over medium heat, add
Whole Milk (1 1/4 cups)
Heavy Cream (1 cup)
Milk Chocolate (1 cup)
Bittersweet Chocolate (3/4 cup)
Granulated Sugar (3 Tbsp)
. Bring these to a simmer, allowing the chocolates to melt.
Corn Starch (2 Tbsp)
Water (3 Tbsp)
Once the chocolate is melted, whisk to dissolve it. Add cornstarch mixture and whisk until the mixture thickens.
Remove from the heat, then add
Vanilla Extract (1/2 Tbsp)
Salt (1/4 tsp)
. Whisk until well-mixed.
Add the chocolate pudding to the prepared crust. Cover with plastic wrap or aluminum foil. Put it in the fridge for at least 6 hours until the pudding sets.
Once the pudding is set, spread
Mini Marshmallows (3 cups)
on top. Toast with a blowtorch or place under the broiler for few seconds.
Serve and enjoy!
Nutrition Per Serving
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