3 Ingredient Crust

1 1/2 cups graham cracker crumbs 6 Tbsp unsalted butter, melted 3 Tbsp dark brown sugar

Graham Cracker Crust – Place 1 1/2 cups of graham cracker crumbs in a food processor. – Add melted butter and brown sugar to food processer then pulse a few times until combined. – Add graham cracker mixture to a 9-inch pie plate then press firmly into base and up the sides using the flat bottom of a glass or measuring cup until crumbs are evenly packed. – Place in the freezer to chill for 30 minutes while you prepare chocoalte filling.

3 Ingredient Filling

6 ounces milk chocolate bar 6 ounces semisweet chocolate bar 3/4 cup heavy whipping cream

Chocolate Filling – Finely chop chocolate bars then place in a heat-safe bowl. Set aside. – Add heavy cream to a small saucepan. Bring to a low boil then immediately remove pan from heat and pour cream over chopped chocolate. – Let mixture sit undisturbed for 5 minutes then whisk until chocolate is melted and smooth. – Remove graham cracker crust from the freezer then gently pour chocolate filling into crust. – Place pie in the refrigerator to chill for 45 minutes or until set.

5 Ingredient Topping

3 large egg whites, room temp 1/2 cup granulated sugar 1/4 tsp cream of tartar 1 tsp vanilla extract 1/8 tsp salt

Marshmallow Meringue – Using a double boiler, bring an inch or two of water to a simmer. Whisk egg whites and sugar over heat until dissolved, approximately 5 minutes. – Immediately transfer meringue to a mixing bowl and beat with an electric mixer for a few minutes until soft peaks form. – Add cream of tartar, vanilla and salt then continue beating until stiff peaks form. – Top pie with marshmallow meringue then toast with a kitchen blowtorch or an oven broiler. – Slice and serve. This pie is best the day it is made.

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