I am a marshmallow ADDICT - I love them soft or hardened, big or small, hot or cold. So, obviously, I love this pie. It comes together very quickly and you can even cheat and use a pre-made pie crust, if you'd like.
For the crust:
1 cup graham crumbs
1 tablespoon sugar
2 tablespoons unsalted butter, melted
Generous pinch Kosher Salt
For the ganache:
8 ounces dark chocolate, chopped into small pieces
3/4 cup heavy cream
2 cups marshmallow creme
Make the crust. Combine the graham, sugar, butter and salt in a medium-sized bowl and stir until the graham crumbs are evenly moistened. Dump the crumbs into a standard pie pan. Gently press the crumbs into the bottom of the pan. Set aside.
Make the ganache. Place the chocolate into a medium-sized bowl. Meanwhile, bring the heavy cream to a simmer over medium-heat in a small saucepan. Pour the heavy cream over the chocolate. Shake the bowl to ensure all chocolate is submerged. Allow to sit for 1 minute. Whisk the cream until the chocolate melts and the ganache is smooth. If there are still shards of chocolate, microwave the ganache for 30 seconds and then whisk to melt the remaining chocolate. Pour the ganache over the graham crust and set at room temperature, about 90 minutes.
When the ganache is set, dump the marshmallow creme over the ganache and gently smooth out with an offset spatula. Brûlée the marshmallow creme with a hand torch and serve immediately.
The crust and ganache can be made up to 2 days in advance and stored in the refrigerator. Allow the ganache to come to room temperature before topping with the marshmallow creme. Do not top the pie with the marshmallow creme until you a ready to serve.