6ozsemi-sweet chocolate, finely chopped (I used Ghirardelli)
6ozmilk chocolate, finely chopped (or an additional 6 oz semi-sweet if desired, I used Symphony)
2Tbspunsalted butter, diced into pieces
3large egg whites
1/8tsp (slightly heaping)cream of tartar
Make the Crust
Preheat oven to 350 degrees F. In a mixing bowl, stir together graham crackers and melted butter until evenly moistened.
Firmly press mixture into the bottom and up the sides of a 9-inch (about 1 1/4-inches deep) pie plate. Bake in preheated oven 9 - 10 minutes, remove from oven and allow to cool completely.
Make the Filling
Place chopped semi-sweet, milk chocolate and 2 Tbsp butter in a mixing bowl. Bring cream just to a very light boil in a small saucepan. Pour hot cream over chocolate mixture and stir until melted*.
Pour mixture into cooled crust and spread into an even layer. Cover with foil (don't allow foil to touch chocolate mixture) and chill in refrigerator 45 minutes - 1 hour until set.
Make the Topping
Add 3 egg whites (don't allow one drop of egg yolk) and sugar to a very clean heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until it registers 160 degrees on a candy thermometer, about 3 - 5 minutes.
Remove bowl from saucepan, add cream of tartar and beat mixture with an electric stand mixer on moderately high speed until stiff glossy peaks form, about 7 - 9 minutes, while adding in vanilla just near the end.
Spread over set chocolate filling. Toast topping with a kitchen torch. Cut into slices and serve. Store pie in refrigerator.
*If the chocolate doesn't melt entirely, you can put the mixture in the microwave and melt on 50% power in 15 second intervals, stirring well between until smooth.
Make sure no drop of egg yolk gets into the marshmallow meringue mixture. Even the smallest amount of egg yolk can ruin a meringue!
Feel free to use any chocolate you have on hand in this homemade s'mores pie. I prefer a mixture of sweeter and darker chocolates, but use whatever you prefer.