Chocolate Marshmallow Pie

For the crust:
12 whole chocolate graham crackers, roughly broken.

3 tablespoons granulated sugar.

1 stick unsalted butter, melted.

For the filling:
1 stick unsalted butter.

8 ounces milk chocolate, chopped.

1/3 cup granulated sugar.

2 large eggs.

2 teaspoons pure vanilla extract.

1/2 teaspoon salt.

1/2 cup all-purpose flour.

For the topping:
1 cup cold heavy cream. (Creamspot? Or the literal cream? Eh.)

2/3 cup marshmallow cream.

1 tablespoon confectioners' sugar.

Shaved chocolate, for topping.

Directions

 * 1) Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
 * 2) Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
 * 3) Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
 * 4) Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.
 * 5) Enjoy!

Credit to https://www.foodnetwork.com