8 tablespoons melted butter
7 ounces milk chocolate, broken into chunks
1 cup heavy cream
Pinch of salt
Bag of marshmallows (any size, but I used minis)
For the crust – Pour melted butter into crumbs and mix until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan. Chill for 30 minutes to avoid crumbling when serving.
While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded — do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
Top pie with a layer of marshmallows. Pop it under the broiler for 2-ish minutes. (Keep a close eye on the oven or you’ll end up with a layer of flaming mallows and a visit from the fire department. Which may or may not be a bad thing. Depending on how single you are).