S'mores Pie

Preheat oven to 350 degrees F.

Chocolate Filling: Place chocolate chips in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan and pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth.

Whisk in egg and salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Marshmallow topping: In a small saucepan over medium-high, combine the sugar, water and corn syrup. Heat until the sugar has dissolved and the syrup reaches 240 degrees F on a candy or instant thermometer.

While the sugar heats, in the bowl of a stand mixer, use the whisk attachment to beat the egg whites on medium until they hold soft peaks.

In a small bowl, combine the gelatin and 3 tablespoons of water.

When the sugar syrup reaches 240 degrees F, with the mixer running, pour the sugar down the inside edge of the mixer bowl into the egg whites. Add the gelatin mixture and beat to combine. The mixture should be thick and glossy. Scrape down the bowl with a rubber spatula to ensure all of the gelatin is incorporated. Beat for another 5 minutes on medium-high, and add the vanilla.

Use a large spoon to top the pie with the marshmallow, making large dollops and peaks with the spoon and completely covering the surface of the pie. Using a kitchen torch, lightly brown the marshmallow, being careful not to burn it. Alternatively, place the pie under the oven's broiler until just browned, rotating the pie as needed for even browning.