S’mores Pie 
Active Time: 20 mins
Freeze Time: 15 mins
Refrigerate Time: 3 hrs
Total Time: 3 hrs 35 mins
Servings: 8
Ingredients:
Crust:
1 ½ cups cinnamon graham cracker crumbs (from 2 cracker sleeves)
½ cup (4 oz.) salted butter, melted
2 tablespoons granulated sugar
Filling:
3 large egg yolks
1 ¾ cups whole milk
⅓ cup granulated sugar
2 tablespoons cornstarch
4 tablespoons salted butter, cut into 1-Tbsp. pieces
2 teaspoons vanilla extract
1 (3 ½-oz.) dark chocolate bar (such as Ghirardelli), chopped
1 (1-oz.) unsweetened (100% cacao) baking chocolate square, chopped
Topping:
1 cup heavy whipping cream
1 (7-oz.) jar marshmallow creme
Chocolate shavings (optional)
Directions:
Prepare the Crust:
Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze until Crust is set, about 15 minutes.
Meanwhile, prepare the Filling:
Whisk together egg yolks, milk, sugar, and cornstarch in a medium saucepan until completely combined. Cook over medium, whisking constantly, until mixture is thickened and bubbly and comes to a boil, about 5 minutes. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until incorporated. Stir in vanilla. Gradually add chopped chocolate, whisking just until melted. Remove from heat.
Spoon filling into chilled Crust. Place a piece of plastic wrap directly on the surface of the Filling. Refrigerate until chilled and firm, about 3 hours.
Prepare the Topping:
Beat whipping cream and marshmallow creme with a stand mixer fitted with a whisk attachment on medium-low speed until combined, about 1 minute. Increase mixer speed to medium-high, and continue beating until mixture is smooth and medium peaks form, about 3 minutes. Spoon Topping over the set Filling. If desired, garnish with chocolate shavings.
Recipe courtesy of Southern Living.com