Ingredients
Scale
- 16 graham crackers (2 sleeves)
- 1/2 cup coconut oil, melted
- 6 bars of Hershey’s Chocolate
- 1 cup heavy cream
- 4 cups mini-marshmallows
Instructions
- Preheat oven to 350 degrees
- In a food processor, process graham crackers with coconut oil until finely ground
- Press graham cracker mixture into a pie pan in an even layer
- Bake crust for 10 minutes until slightly browned
- While crust is baking, place chocolate bars in a bowl
- Heat heavy cream over low heat until it is about to boil
- Pour heavy cream over chocolate to melt, whisk until smooth
- Pour chocolate mixture into pie crust
- Cover with mini marshmallows
- Put oven on broil
- Broil pie to toast marshmallows (up to 1 minute checking every 15 seconds)
- Let pie set in refrigerator at least 2 hours before serving
Notes
- You can use a kitchen torch to torch marshmallows rather than put the pie under the broiler