S'mores Pie

**This was a little too much chocolate for me; next time I am going to make half the amount of chocolate filling.
**I accidentally added the vanilla during the boiling process of the marshmallow topping, but it turned out fine.

Graham Cracker Crust
5 Tbs melted butter
1 1/2 cups graham cracker crumbs
2 Tbs sugar
1/8 tsp salt

Preheat oven to 350. Stir together all ingredients and press evenly on bottom and up sides of pie plate. Bake until crisp, 12-15 minutes; cool on a rack until room temperature.

Chocolate Cream Filling
7 oz bittersweet chocolate (no more than 70% cacao, not unsweetened)
1 cup heavy cream
1 egg, at room temperature
pinch of salt

Preheat oven to 350. Finely chop chocolate; put in bowl. Bring cream just to a boil; pour on top of chocolate and let sit one minute. Gently whisk mixture until chocolate is melted. Gently whisk in egg and pinch of salt until combined; pour into graham cracker pie crust. Cover pie edges with pie shield or tin foil and bake about 25 minutes, or until pie center is softly set. Cool pie to room temperature.

Marshmallow Topping
1 tsp unflavored gelatin
1/2 cup cold water, separated
3/4 cup sugar
1/4 cup light corn syrup
pinch of salt
1/2 tsp vanilla

Sprinkle gelatin over 1/4 cup cold water in kitchenaid bowl and let stand until softened, about one minute. Boil together remaining 1/4 cup water, sugar, corn syrup and salt over medium heat, stirring until sugar is dissolved, then boil until candy thermometer registers 260 (soft ball). Begin beating water and gelatin mixture on medium speed; slowly pour in hot syrup (avoid beaters and side of bowl as it will harden). When all of the syrup is incorporated, increase speed to high, beating until mixture is thick and has tripled in volume, about 5 minutes. Add vanilla and beat until combined. Then spoon marshmallow on top of pie. Chill uncovered one hour, then cover with greased tin foil and chill 3 more hours.

Preheat broiler. Put pie on baking sheet (use pie shield or tinfoil for the edges) and place under broiler, rotating as necessary, until marshmallow topping is golden brown.

Cool pie on rack for 10 minutes. Slice pie with large, heavy knife dipped in hot water; dry knife with towel before cutting each slice.

From here