Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham cracker crumbs, melted salted butter, and sugar until well blended. Transfer this mixture into a deep-dish pie plate, pressing it firmly across the bottom and up the sides to form an even crust. Bake the crust for about 8-10 minutes, or until it turns lightly golden and fragrant, then remove it from the oven and let it cool.

In a medium saucepan over medium heat, combine sugar, cornstarch, and kosher salt. Gradually whisk in whole milk, continuously stirring until the mixture thickens and starts to bubble, about 4-6 minutes. Once thickened, remove from heat and add the egg yolks one at a time, stirring vigorously. Finally, mix in semi-sweet chocolate, butter, and vanilla extract, stirring until everything is smooth and glossy.

Carefully pour the luscious chocolate filling into the prepared graham cracker crust, smoothing the top to create an even layer. Use a spatula to ensure the filling is evenly distributed throughout the crust.

Cover your assembled S’mores Pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Evenly distribute mini or jumbo marshmallows over the chilled S’mores Pie. Using a kitchen torch, carefully toast the marshmallows until they’re golden brown and gooey, about 1-2 minutes.

Slice your beautifully toasted S’mores Pie into generous wedges and serve warm alongside whipped cream or a scoop of vanilla ice cream.