Tassel Ridge® S’more Pie

Mix graham cracker crumbs, sugar, salt, and butter in bowl until well combined and crumbs are moist. Press into bottom of 9-inch pie pan. Set aside. Combine egg yolks, sugar, and cornstarch in bowl. Whisk until mixture is thick and pale yellow in color. Bring milk to a light simmer. Remove from heat. Slowly whisk into egg mixture to temper and prevent mixture from curdling. Place bowl with egg mixture over pot of simmering water. Whisk until mixture becomes thick and shiny, about 5 to 7 minutes. Remove mixture from above pot. Whisk in melted chocolate, vanilla, and Tassel Ridge Chocolate Granfinalé. Allow mixture to cool about 3 minutes. Add butter. Once mixture is smooth and silky, cover with plastic wrap (place wrap directly on custard). Cool until room temperature, about 30 minutes. Pour into crust. Cover again with plastic wrap. Refrigerate for about 3 hours. Meanwhile, place egg whites, cream of tartar, and sugar in bowl over pot of simmering water, whisking constantly until sugar is dissolved and egg whites are warm to touch. Transfer to mixing bowl of mixer with whisk attachment. Add vanilla. Start mixer on low speed. Gradually increase speed to high. Whisk for 5 to 7 minutes, or until mixture is glossy and forms stiff peaks. Top filled crust with egg mixture, making sure to seal to edge of crust. Using kitchen blowtorch, toast topping lightly until a nice, golden brown color. Serves 8–10.