As always we give you all of the recipe and none of the gluten.
Crust:
1 c GF graham crackers
1 stick butter
2 tbsp. brown sugar
Filling:
2 c chocolate chips
1 c heavy whipping cream
1 tsp. Vanilla extract
½ tsp. salt
Topping:
Marshmallows
Directions:
Crust:
Preheat the oven to 350 degrees F.
Pulverize your graham crackers in a food processor. Melt the butter and pour in, mix again, and add the brown sugar; mix to combine.
Press the graham mixture into a springform or pie pan, making sure that there are short ridges on the sides.
Bake for 8-10 minutes, remove from the oven and allow to cool.
Filling:
In a glass mixing bowl, heat the heavy whipping cream in the microwave until it is steaming. Add in all of your chocolate and mix until the chocolate has melted and it is smooth.
Add in the vanilla and salt; mix to combine.
Once the crust has cooled, pour all of the ganache in and level with a spatula.
Topping:
Cut the marshmallows in halves if using large ones.
Preheat your oven to broil.
Top the ganache with marshmallows so that the surface is covered.
Place the pie into the oven on the highest rack. With the oven door still open, carefully turn the pie as it browns the marshmallows; they will burn very quickly so I do not suggest closing the oven door.
Once the marshmallows are perfectly browned, remove the pie from the oven. Allow to rest at room temperature for 45-60 minutes. Enjoy now or refrigerate for up to 3 days.
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