1 3/4 cups graham cracker crumbs
1 1/4 sticks butter, melted
Preheat oven to 325. Add melted butter and graham cracker crumbs together until a crust forms. Press in to a 9 inch pie plate.
for chocolate filling
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
1 bag of large marshmallows
Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat and add in chocolate. Stir until chocolate is melted, then whisk in sugar and salt. In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to chocolate mixture while whisking.
Pour chocolate filling in to graham crust. My pie only needed to be baked for 20 minutes, but I would start at 15 minutes and check every 5-10 minutes after that. One the chocolate is no longer liquid & jiggly, remove the tart and top with as many large marshmallows as you can fit. I stuck the pie back in for 2 minutes so the top could get golden, but really watch because the marshmallows will brown quickly.