Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 8 oz (225g) semi-sweet chocolate chips
  • 1 cup (240ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (28g) unsalted butter, room temperature
  • 16 oz (450g) marshmallow fluff

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the freezer for 10 minutes to set.
  2. Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over chocolate chips. Let sit for 5 minutes, then whisk from the center outward until smooth.
  3. Stir vanilla extract and room-temperature butter into the chocolate ganache until fully incorporated.
  4. Pour the chocolate ganache into the chilled crust and smooth the top with a spatula. Refrigerate for at least 2 hours until firm.
  5. Spread marshmallow fluff evenly over the set chocolate layer. Toast with a kitchen torch until mahogany-colored, or place under an oven broiler for 1–3 minutes, watching closely.