Graham Cracker Crunch
  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
Caramel Chocolate Filling
  • 2 cups whole milk
  • 1 cup whipping cream
  • 1 1/2 cup white sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon sea salt
  • 4 large egg yolks (save the whites for the meringue topping)
  • 4 ounces dark chocolate, roughly chopped (8 squares of ghirardelli twilight delight)
  • 4 ounces dark caramel chocolate (8 squares of ghirardelli dark & caramel)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter
Marshmallow Meringue
  • 4 large egg whites
  • 1 cup white sugar
  • 1 teaspoon pure vanilla extract


Graham Cracker Crunch

  1. In a mixing bowl combine graham cracker crumbs, butter, sugar, salt & vanilla. stir until combined.
  2. Press the mixture firmly into a greased pie dish creating a 1-inch crust around the edges.
  3. Bake at 350 degrees for 10 minutes & let cool completely before adding the chocolate filling.

Chocolate Caramel Filling

  1. In a saucepan add milk, cream, sugar, cornstarch, sea salt & egg yolks. whisk until the egg yolks have broken up.
  2. Cook over medium heat, constantly stirring until mixture thickens.
  3. Remove from heat & immediately stir in dark chocolate, caramel chocolate, vanilla extract & butter until silky smooth.
  4. Pour into pre-baked graham cracker crust & let set in the fridge for 2-4 hours.

Marshmallow Meringue

  1. When ready to serve, prepare the marshmallow meringue.
  2. In the bowl of a stand mixer with the whisk attachment add the egg whites. Whip until soft peaks form. Gradually add the sugar & vanilla. Whip until stiff peaks form.
  3. Spread over pie & using the broiler or a torch brown the top until golden brown to resemble a toasted marshmallow.

NOTE: If you do not want to use raw egg whites, you can also top with whole marshmallows or marshmallow fluff.


Formulation courtesy of Ghirardelli