Everyone’s favorite campfire classic now comes in the form of a pie with a rich chocolate filling and toasty marshmallows.
1 (12 oz) bag semisweet chocolate chips
1 cup heavy cream
2 tbsp butter, sliced
1 tsp vanilla extract
1 (9-inch) graham cracker pie crust
2 cups mini marshmallows
Add the chocolate chips to a medium heatproof bowl. To a small pot, add the cream and butter. Heat on low until the butter is completely melted and cream is warm.
Pour cream mixture over chocolate chips. Let stand 3–4 min., until chocolate melts. Stir together until smooth. Stir in the vanilla. Pour chocolate into the crust. Refrigerate until chocolate is set, about 4 hours.
Before serving, set the oven rack 5 inches from heat source. Preheat broiler to high. Top pie with the marshmallows. Broil until marshmallows are toasted, watching closely, about 30 sec.–1 min. To serve, coat the blade of a knife with the cooking spray and slice.