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Ingredients
Crust:
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1 ½ cups graham cracker crumbs
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¼ cup butter, melted
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¼ cup white sugar
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¼ teaspoon salt
Graham Brownie:
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2 cups graham cracker crumbs
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1 (14 ounce) can condensed milk
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½ cup semisweet chocolate chips
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1 teaspoon baking powder
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⅛ teaspoon salt
Chocolate Custard:
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¾ cup white sugar
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5 tablespoons cocoa powder
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3 tablespoons cornstarch
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¼ teaspoon salt
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2 cups milk
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1 egg, beaten
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1 teaspoon vanilla extract
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2 cups regular marshmallows
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1 cup miniature marshmallows
Chocolate Ganache:
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¼ cup heavy cream
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¼ cup chopped semisweet chocolate
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½ teaspoon butter
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¼ teaspoon instant coffee granules
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Make crust: Mix together graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until well combined. Press mixture into the bottom of a springform pan.
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Make graham brownie: Mix together graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt in a large bowl until well combined. Gently spread on top of crust.
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Bake in the preheated oven until the top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
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Meanwhile, make chocolate custard: Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into chocolate custard while stirring. Cook and stir for 2 minutes. Remove from heat and stir in vanilla.
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Pour chocolate custard over baked pie. Arrange regular marshmallows on top of pie and sprinkle miniature marshmallows to fill in any gaps.
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Bake in the preheated oven until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
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Make chocolate ganache: Place cream in a microwave-safe bowl and cook in the microwave on high until hot, making sure it doesn't bubble over, 45 to 60 seconds. Mix in chocolate, butter, and coffee granules. Microwave for 30 more seconds, then stir until smooth. Let sit to thicken, 15 to 20 minutes. Drizzle chocolate ganache over pie.
Cook's Note:
If you have a torch, use that to brown the marshmallows instead of the oven.
Nutrition Facts (per serving)
454 | Calories |
16g | Fat |
74g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 454 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 9g | 44% |
Cholesterol 45mg | 15% |
Sodium 418mg | 18% |
Total Carbohydrate 74g | 27% |
Dietary Fiber 2g | 8% |
Total Sugars 55g | |
Protein 8g | 15% |
Vitamin C 1mg | 1% |
Calcium 184mg | 14% |
Iron 2mg | 12% |
Potassium 310mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.