I have a couple of pictures of it on Pinterest (click here for my author Pinterest site), but here is the recipe for your enjoyment!
featured as Lily's favorite treat in ANY WITCH WAY
Pre-made 9" graham cracker crust (make your own or store bought--I use Keebler's)
10oz Ghirardelli bittersweet chocolate morsels (do not
1 3/4 cups heavy cream
2 large egg yolks, beaten
2 3/4 cup mini marshmallows
1 1/4 cup salted almonds with skins, toasted
1/2 cup (or 4 oz bar) Ghirardelli bittersweet chocolate, coarsely chopped
Melt 10 oz bittersweet chocolate in double-boiler; keep warm. Meanwhile, in a medium saucepan, bring cream to a simmer; remove from heat. Slowly whisk 1/4 cup heavy cream into the beaten egg yolks, then whisk the yolk mixture into the remaining cream in saucepan. Now whisk cream mixture into the melted chocolate. Scoop out one cup and set both cup and saucepan aside.
Coarsely chop the rest of the bittersweet chocolate and combine in large bowl with mini marshmallows and toasted almonds, and spread all but one cup of this candy topping over bottom of pre-made graham cracker crust. Pour the saucepan of liquid ganache filling over the top and refrigerate the pie for 1 hour, covering reserved 1-cup of liquid ganache and candy topping, and leaving them at room temperature.
After 1 hour, remove pie and top with remaining candy topping, then pour reserved 1-cup of ganache filling over it all. Refrigerate for 1 hour, then enjoy!
Want to see pictures of this recipe, and other amazing eye-candy (like the smexy men I use as inspiration for the heros in my novels)? Check out my Pinterest page at www.pinterest.com/dylannewton1/ and drool along with me!