Ingredients
Graham Cracker Crunch
- 2 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup white sugar
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
Caramel Chocolate Filling
- 2 cups whole milk
- 1 cup whipping cream
- 1 1/2 cup white sugar
- 1/4 cup cornstarch
- 1/2 teaspoon sea salt
- 4 large egg yolks (save the whites for the meringue topping)
- 4 ounces dark chocolate, roughly chopped (8 squares of ghirardelli twilight delight)
- 4 ounces dark caramel chocolate (8 squares of ghirardelli dark & caramel)
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter
Marshmallow Meringue
- 4 large egg whites
- 1 cup white sugar
- 1 teaspoon pure vanilla extract
Directions
Graham Cracker Crunch
- In a mixing bowl combine graham cracker crumbs, butter, sugar, salt & vanilla. stir until combined.
- Press the mixture firmly into a greased pie dish creating a 1-inch crust around the edges.
- Bake at 350 degrees for 10 minutes & let cool completely before adding the chocolate filling.
Chocolate Caramel Filling
- In a saucepan add milk, cream, sugar, cornstarch, sea salt & egg yolks. whisk until the egg yolks have broken up.
- Cook over medium heat, constantly stirring until mixture thickens.
- Remove from heat & immediately stir in dark chocolate, caramel chocolate, vanilla extract & butter until silky smooth.
- Pour into pre-baked graham cracker crust & let set in the fridge for 2-4 hours.
Marshmallow Meringue
- When ready to serve, prepare the marshmallow meringue.
- In the bowl of a stand mixer with the whisk attachment add the egg whites. Whip until soft peaks form. Gradually add the sugar & vanilla. Whip until stiff peaks form.
- Spread over pie & using the broiler or a torch brown the top until golden brown to resemble a toasted marshmallow.
NOTE: If you do not want to use raw egg whites, you can also top with whole marshmallows or marshmallow fluff.
Formulation courtesy of Ghirardelli