Ingredients
Equipment
Method
Method:
- Step 1: Prepare the Crust - In a large mixing bowl, combine the graham cracker crumbs, malted milk powder, granulated sugar, and kosher salt. Stir until well mixed. Add the melted unsalted butter and mix until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for 30 minutes to set.
- Step 2: Make the Chocolate Ganache - In a medium saucepan, heat ½ cup (60ml) of heavy cream over medium heat until it just begins to simmer. Remove from heat and add the finely chopped bittersweet chocolate. Let it sit for 5 minutes to allow the chocolate to melt. Stir until smooth and glossy. Add the light corn syrup and 2 tablespoons of unsalted butter, stirring until fully incorporated.
- Step 3: Assemble the Pie - Pour the chocolate ganache into the chilled graham cracker crust, spreading it evenly. Return the pie to the refrigerator and let it set for at least 2 hours.
- Step 4: Toast the Marshmallows - Once the chocolate layer is set, evenly distribute the marshmallows over the ganache layer. Place the pie under the broiler for 1-2 minutes, watching closely until the marshmallows are golden brown.
- Step 5: Chill and Serve - Allow the pie to cool for a few minutes after toasting the marshmallows. Chill the pie in the refrigerator for at least another 30 minutes for best results. Slice and serve.
Notes
- For a more intense chocolate flavor, consider mixing dark chocolate with the bittersweet chocolate.
- Watch the marshmallows closely while toasting, as they can burn quickly under the broiler.
- If you prefer a textured topping, mini marshmallows can be used for a fun twist.
- This pie is best enjoyed fresh but can be stored in the fridge for up to three days.