Ingredients
Method
- Preheat the oven to 350°F and set out a 9-inch pie dish.
- Combine the graham cracker crumbs and sugar in a bowl, then stir in the melted butter until the mixture resembles damp sand.
- Press the crumb mixture into the bottom and sides of the pie dish, creating an even layer without packing too firmly.
- Melt the butter in a large heat-safe bowl and whisk in the oil and sugar until smooth.
- Allow the mixture to cool slightly, then whisk in the eggs, egg yolk, and vanilla until fully combined.
- Stir in the cocoa powder, flour, and salt until a thick brownie batter forms.
- Fold the chocolate chips into the batter and immediately spread the mixture evenly into the prepared crust.
- Bake the pie for 30 minutes until the brownie filling is mostly set around the edges.
- Remove the pie from the oven and place the marshmallows across the surface, lightly pressing them into the brownie layer.
- Return the pie to the oven for about 3 minutes until the marshmallows are puffed and lightly toasted.
- Broil briefly if needed for deeper color, watching carefully to prevent burning.
- Cool the pie on a wire rack for at least 45 minutes before slicing, or let it cool completely for cleaner cuts.
Nutrition
Notes
Warm brownie filling, crisp cookie crust, and toasted marshmallows make this pie taste just like a backyard campfire treat. Serve slightly warm for the ultimate gooey chocolate experience.