8 ounces bittersweet chocolate, finely chopped
1/3 cup heavy whipping cream
2 teaspoons sugar
2 1/2 tablespoons unsalted butter
1 frozen graham cracker pie crust
At home, place chopped chocolate in a large bowl. Heat the cream and sugar in a small saucepan over medium heat. Warm until it begins to simmer. Immediately remove from heat and pour over the chocolate. Let the mixture sit for 2 minutes, then using a rubber spatula, stir the mixture until the chocolate is completely melted. Add the butter and stir until melted and combined. Pour the chocolate mixture into the pie crust and spread evenly. Cover and store in the refrigerator for at least 30 minutes before packing in a cooler for camp.
At camp, roast the marshmallows on green sticks over a campfire. Place them on top of the chocolate in the pie crust until an entire top layer is filled with marshmallows. Serve pie slices while the marshmallows are still warm and gooey.
Recipes and photos from The Colorado Camping Cookbook.