chelsea'srecipes

for crust

1 3/4 cups graham cracker crumbs

1 1/4 sticks butter, melted

Preheat oven to 325.

Add melted butter and graham cracker crumbs together until a crust forms. Press in to a 9 inch pie plate.

for chocolate filling (from Tyler Florence)

1 cup heavy cream

1/2 cup milk

10 ounces semisweet chocolate, chopped

2 tablespoons sugar

1/4 teaspoon salt

2 eggs

1 bag of large marshmallows

Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat and add in chocolate. Stir with a spatula until chocolate is melted, then whisk in sugar and salt. In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to chocolate mixture while whisking.

Pour chocolate filling in to graham crust. Tyler’s directions call for the filling to be baked for 15-20 minutes, but mine needed about 30-35. Pay attention and check every 5-10 minutes after 20 minutes pass. One the chocolate is no longer liquid, remove the tart and top with as many large marshmallows as you can fit. I heated my broiled on low, and stuck the pie back in for 2 minutes so the top could get golden. The other option is to just place it back in the oven for a few minutes until they melt or use a kitchen torch.

Let cool then refrigerate for 1-2 hours before cutting. Spray a knife with non-stick spray before slicing. If it is messy, just lift pieces out with a spoon. It’s just as delicious!