GRAHAM CRACKER CRUST:
1 1/2 cups crushed graham crackers (about 10 crackers)
7 tablespoons unsalted butter, melted
1/4 cup sugar
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
4 ounces bittersweet chocolate, finely chopped
1 1/2 teaspoons vanilla extract
10 large marshmallows, halved on the diagonal
9 Snack size Hersey’s Chocolate
For the crust: Preheat the oven to 325 degrees F. crumble up the graham crackers and place in a food processor . Add the butter and sugar and pulse until the mixture looks like wet sand. ( You can buy a graham cracker crust instead)
Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want thecrust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling
For the pudding: Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla.
Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap. Chill in the refrigerator for at least 2 hours to allow the pudding to set.
preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minute
Melt chocolates in a bowl in the microwave. Drizzle over the top of the pie and serve!