Ingredients:

  • 1 ½ cups Graham Cracker Crumbs
  • ¼ cup Granulated Sugar
  • ½ cup Unsalted Butter, melted (for crust)
  • 1 cup Unsalted Butter, cubed (for brownie)
  • 8 oz High-Quality Dark Chocolate (70% cacao), roughly chopped
  • 1 ½ cups Granulated Sugar
  • ½ cup Packed Light Brown Sugar
  • 4 large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • 1 cup All-Purpose Flour
  • ½ teaspoon Salt
  • 1 cup Semi-Sweet Chocolate Chips
  • 3 cups Store-Bought Marshmallow Fluff

Instructions:

  1. Preheat oven to 350°F (175°C). Combine graham crumbs and sugar in a bowl. Pour in melted butter and mix until evenly moistened. Press mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 10 minutes until slightly fragrant. Remove and set aside to cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).
  2. Melt the cubed butter and chopped dark chocolate together gently over a double boiler or carefully in the microwave until completely smooth. Let cool for 5 minutes.
  3. Whisk the granulated sugar and brown sugar into the slightly cooled chocolate mixture. Beat in the eggs one at a time, ensuring each is incorporated before adding the next, then stir in the vanilla.
  4. Sift the flour and salt over the batter and gently fold with a spatula until just combined—avoid overmixing. Pour the brownie batter carefully over the warm graham cracker crust. Sprinkle the extra chocolate chips evenly over the top.
  5. Bake at 325°F (160°C) for 35–40 minutes. The edges should look set, but the centre should still have a slight wobble. Remove the pie from the oven and let it cool on a rack for at least 30 minutes.
  6. Increase the oven temperature to Broil (High setting). Spread the marshmallow fluff evenly over the top of the cooled brownie layer, ensuring it seals the filling to the edges.
  7. Place the pie under the broiler for 1–3 minutes, watching constantly, until the topping is deeply golden brown and perfectly toasted. Cool the finished pie completely (about 1 hour) before slicing to ensure clean cuts.