S’mores Pie

Ingredients
5 large egg yolks
6 Tbsp. sugar
3 Tbsp. cornstarch, sifted
1/4 tsp. salt
2 C whole milk
1 tsp. vanilla
7 oz. bittersweet chocolate, melted
2 1/2 Tbsp. unsalted butter, cut into cubes, at room temperature
1 graham cracker pie crust, prebaked

For the marshmallow topping:
6 large egg whites
1/2 tsp. cream of tartar
1 1/2 C sugar
1 tsp. vanilla

Directions
1. To make the filling; whisk the egg yolks, sugar, cornstarch, and salt together in a heatproof bowl until thick and pale in color. Set aside.
2. In a medium saucepan, bring the milk to a gentle boil. Whisk a 1/2 C of the hot milk into egg mixture to temper them. Continue whisking and add the remaining milk in a steady stream.
3. Set the bowl over a medium saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook the egg-milk mixture, whisking constantly, until thick and glossy, 5-7 minutes.
4. Remove the bowl from the heat and whisk in the vanilla and chocolate until well combined. Let the filling mixture sit for 2 minutes to cool slightly, then whisk in butter until custard is smooth and silky. Place a piece of plastic wrap directly on top of the chocolate filling so that a skin does not form and let cool for 30 minutes.
5. When the filling has cooled, pour into prepared crust. Cover the pie with plastic wrap and place it in the refrigerator to chill for at least 3 hours.
6. To make the marshmallow topping: put the egg whites, cream of tartar, and sugar in a large heatproof bowl, set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water), and whisk constantly until the sugar is completely dissolved and the egg whites are warm to the touch, 3-4 minutes. The mixture will appear pale and opaque.
7. Add the vanilla and starting on low speed, whip the egg whites, gradually increasing the speed to high until marshmallow topping is glossy and forms stiff peaks, 5-7 minutes.
8. Gently spread the marshmallow topping in large swirls, making sure to touch the crust on all edges. Lightly brown the topping with a kitchen blow torch.

note: This pie is best served the same day.