• Preheat the oven to 350°.

Crust:

• In a small bowl, combine all the ingredients together and stir until the graham cracker crumbs are evenly moistened. Press the mixture evenly into the bottom and up the sides of a 14x5" tart pan. Bake for 8-10 minutes until just lightly golden. Remove from the oven and let cool completely.
  

Filling:

• Heat the cream in a saucepan until it starts to steam and small bubbles form at the edges. Add in the rest of the ingredients and stir to combine well. It will look separated and grainy as you first start to stir, but eventually it will combine into a glorious, glossy, thick mixture.
• Pour the chocolate ganache into the cooled crust and spread evenly. Chill in the refrigerator for at least an hour.
  

Topping:

• About an hour before serving, preheat the oven broiler and place an oven rack 5-7 inches away from the heating element. Cover the top of the pie with the marshmallows. Broil the pie until the marshmallows puff and turn golden. KEEP A CLOSE EYE ON THE PIE THE WHOLE TIME- it can go from beautiful to burned in a matter of seconds!
  
• Let the pie rest at room temp for about an hour or pop in the refrigerator for 20-30 minutes to allow the chocolate layer to set up after being broiled.