Ingredients
Equipment
Method
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust. You can use the bottom of a glass or your fingers to create a compact layer.1.5 cups graham cracker crumbs, 0.25 cup unsalted butter
- In a separate medium bowl, pour the can of sweetened condensed milk. Add the milk chocolate chips and the vanilla extract. Stir well to combine. This mixture will be quite thick.1 14 ounce can sweetened condensed milk, 1.5 cups milk chocolate chips, 0.5 teaspoon vanilla extract
- Pour the chocolate filling evenly over the graham cracker crust. Gently spread it out with a spatula to ensure it covers the entire bottom of the crust.
- Sprinkle the mini marshmallows evenly over the top of the chocolate filling, creating a beautiful, fluffy layer.1 cup mini marshmallows
- Preheat your oven to 350°F (175°C). Place the pie plate on a baking sheet (this helps catch any potential drips and makes it easier to remove from the oven). Bake for 20-25 minutes, or until the marshmallows are puffed and golden brown, and the chocolate filling is set around the edges. Keep an eye on the marshmallows to prevent them from burning.
- Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes. This allows the filling to set further. For the best texture, it’s recommended to chill the pie in the refrigerator for at least 1 hour before slicing and serving.
Notes
Leftovers can be stored tightly covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for a few minutes.
