|Topped with toffee bits, still a bit soft|
|Topped with almonds, chilled until set|
1 1/3 cups graham cracker crumbs
1/3 cup granulated sugar
5 tablespoons unsalted butter, melted
5 ounces premium dark chocolate, chopped
½ cup whole milk
2 tablespoons unsalted butter, cut into pieces
Pinch of salt
½ teaspoon pure vanilla extract
18 large, fresh marshmallows or Midnight Milky Ways, chopped or toffee bits
1. Crust: Preheat oven to 350⁰F. In a medium bowl, mix the graham cracker crumbs, sugar and melted butter until well blended and crumbly. Transfer the mixture to a 9-inch freezer-to-oven pie pan and lightly press onto the bottom of the pan. Bake until set and fragrant, 12 to 15 minutes. Transfer to a wire rack and let cool to room temperature.
2. Filling: Place the chocolate in a medium heatproof bowl. In a small saucepan over medium heat, heat the milk and butter until the butter is melted and small bubbles form around the edge of the pan. Stir to combine. Pour the hot milk mixture over the chocolate. Let stand for several minutes, then stir until chocolate is melted and mixture is smooth. Stir in the salt and vanilla until blended. Let cool completely. Pour into the crust and refrigerate until well chilled, at least 4 hours, or preferably overnight.
3. Topping: Heat the oven broiler to low. Cut each marshmallow in half crosswise and arrange the halves, cut side down, to cover the top of the pie. Place the pie on the lowest rack of the oven until the marshmallows toast. Watch carefully, once they start to brown, they toast quickly. Serve while the marshmallows are still warm.