Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.
3. Step
Fill foil cupcake liners halfway, then using a small spoon or your fingers push down the crumbs to form your crust.
4. Step
Bake 5-7 minutes, until they are just starting to turn golden brown. Set aside.
5. Step
Lower oven temperature to 275˚F (140˚C).
6. Step
Combine the cream, butter, and sugar into a microwave safe bowl and microwave for 90-120 seconds, stirring halfway through.
7. Step
Add chopped chocolate and stir until all the chocolate is melted.
8. Step
Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don’t scramble!)
9. Step
Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.
10. Step
Pour the chocolate filling into cupcake foils leaving a little bit of room at the top ( ¼-⅛ of an inch (6-3 mm) or so).
11. Step
Bake for 15-17 minutes, until the chocolate filling is just set and wobbles very slightly shaken
12. Step
Turn on the broiler to high and top each pie with a marshmallow.
13. Step
Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out and once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!
