First, make a graham cracker crust:
One package from a box of organic graham crackers
1/3 cup sugar
6 Tbsp butter, melted
Grind graham crackers in a food processer until the grains are a little bigger than sugar. Dump the ground crackers in a bowl with the sugar. Then mix in melted butter. Press the mixture into the bottom of a 9″ pie plate.
We then placed a layer of mini marshmallows on the pie crust. Next time we will do 2 layers of marshmallows to give it more marshmallow taste. Stick the Pie plate under a low broiler until the marshmallows turn a golden brown. Remove from the oven and pour in the pie filling.
2 cups whipped cream (whip up about 2/3 of a small carton of heavy whipping cream and 2 Tbsp sugar until stiff)
1 1/2 cups chocolate ganache (1/3 cup heavy whipping cream brought to a boil and mixed with about 1/3 cup semi-sweet chocolate chips)
Fold the ganache into the whip cream and pour mixture into the pie plate. Cover and put in the freezer for several hours or overnight. Thaw before serving with more marshmallows sprinkled on top for decoration.
We plan to get a brulee torch and brown another layer of marshmallows on top of the pie to add even more toasty flavor.
We were happy overall with the pie, but changing the amount of marshmallows and toasting them on top would make it better. I’m also thinking about making the ganache milk chocolate to stay true to a traditional S’more.