In a small bowl, mix all the ingredients for the crust: graham crackers, butter, and granulated sugar. Ensure everything is well combined until the mixture is completely moistened. It should feel like damp sand when you pinch it. This is the foundation of your pie, so take your time to get it right.
Divide the crust mixture evenly between four individual tart pans. Use your fingers to press the crumbs firmly into the bottom and up the sides of the pans. This step ensures a sturdy crust that holds up to the filling. Once formed, place the pans in the freezer to firm up while you prepare the filling.
For the filling, set up a double boiler by placing a heat-proof bowl over a saucepan filled with lightly simmering water. Stir together sugar and salt into the heavy cream in the bowl. As the cream heats, stir occasionally to dissolve the sugar. This should take about seven minutes. The cream should be steaming, not boiling.
Next, temper the egg yolks with the hot cream by slowly adding a small amount of the cream into the yolks while whisking. This prevents the yolks from cooking too quickly. Once combined, pour the yolk mixture back into the double boiler. Stir frequently for ten to twelve minutes as the mixture thickens. Look for a coating that lightly holds onto the back of a spoon.
Once thickened, remove the bowl from heat and stir in the semi-sweet chocolate chips and vanilla extract. Keep stirring until the chocolate has melted completely and the filling is smooth. This is the moment where your kitchen will start to smell heavenly!
Pour the filling evenly into the prepared tart shells. Let them sit at room temperature for about thirty minutes to slightly cool down. This step allows the filling to settle into the crust. Afterward, cover the filling with plastic wrap, pressing it gently against the surface, and refrigerate for at least two hours until the filling has set. You'll know it's ready when it holds its shape when cut.
When you're ready to serve your S’mores Pie, remove the tarts from the fridge. Top each tart with mini marshmallows, distributing them evenly. Now, here comes the fun part: using a kitchen torch, carefully toast the marshmallows until they are golden brown. If you don’t have a torch, you can stick them under a preheated broiler for just a few seconds. Keep a close eye to avoid burning!
Serve the tarts immediately and watch your guests' faces light up with joy. There’s something irresistibly charming about a dessert that combines textures and flavors so brilliantly. Enjoy every bite of that crunchy crust, smooth chocolate, and fluffy marshmallow topping!
