Instructions

1. ***NOTE: My homemade pie crust recipe makes a big batch, I used approx ? of the dough for this pie. The dough can be portioned out and refrigerated or freezed***
2. Preheat your oven to 350 degrees.
3. If you are making the pie crust from scratch… Add the flour, sugar and salt to a food processor with the dough blade. Pulse a few times to mix.
4. Add in the cream cheese and butter. Pulse until the butter and cream cheese are just incorporated.
5. Add in the cold water and again just pulse a few times until the dough starts to come together. You don’t want to over mix otherwise the crust will be tough rather then tender and flaky.
6. Pour the dough out onto a clean, lightly floured surface. Knead the dough just a little bit. Cut the dough.
7. Break off a baseball sized ball of the dough and roll out into a circle using a rolling pin to about 10 inches in diameter.
8. Place the dough in the bottom of a 10 inch round,tart pan with the drop out bottom. Work the crust up the sides of the dish and allow to fall over the sides a bit {you can press the crust down on the top of the tart pan and peel off the excess crust}.
9. Using a fork. poke the bottom of the crust all over, this prevents the dough from bubbling up while baking.
10. Bake for about 22 minutes, until golden.
11. In a small pot, slightly warm the cream. Add the chocolate chips to a bowl and pour the warm cream over top. Cover with plastic wrap and allow to sit for about 5 minutes. Stir until smooth.
12. Pour the chocolate ganache into the pie crust. Using a spoon spread out the chocolate until evenly smoothed out.
13. Add a layer of graham crackers {broken up to fit} over top the ganache.
14. Add on several handfuls of mini marshmallow to cover the entire top well. Place in the oven, under the broiler {NOT TOO CLOSE, it will burn!} for just 30-45 seconds until toasted.