Page 426 - Pie Squared

For the crust: Heat the oven to 350°F and place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat

(see here). Place the graham crackers in a ziptop bag and bash
them with a rolling pin until they are in small pieces but not
powdered, or use your hands to crush them. Mix the cracker crumbs,
butter, sugar, and salt together using your hands or a firm silicone

spatula. Knead and press the mixture until it is cohesive and the
crumbs are thoroughly buttered. Dump the dough into the slab pie
pan and press across the bottom, but not up the sides of the pan.
Press down using a metal cup measure, or the flat bottom of a glass,

until the crust feels firm to the touch. Slide the pan into the center of
the oven, on top of the steel, stone, or baking sheet, and bake until
lightly browned, about 10 minutes.
To fill the pie: Remove the crust from the oven; it will still feel

damp and soft. Immediately scatter the chocolate chips evenly
across the surface of the pie and pop the pie back into the oven for
no more than 2 minutes, until the chocolate is softened. With an
offset spatula, spread the chocolate evenly across the crust.

Refrigerate for at least 2 hours or up to 2 days.
Place a rack at the top of the oven and heat the broiler to high.
Scatter the marshmallows thickly across the top of the pie. Slide the
pan under the broiler and watch carefully. It takes about 2 minutes to

brown beautifully. It takes about 4 minutes to incinerate.
While still hot from the oven, warm a long slicing knife under hot
water, make a cut and, wiping and warming the knife between each
subsequent cut, portion the pie into serving pieces.

Techniques: Press-In Crusts (here), Cookie Crumb Crust (here)

Swaps:

Use any cookie crust (here).

Try bittersweet chocolate instead of semisweet.

A swipe of caramel atop the crust and below the chocolate is, plain
and simple, naughty.