Make the pie crust

Pre-heat the oven to 350°

I used 3/4 of a box of Kinnikinnick S'moreables. Grind them to fine crumbs in the food processor. If you don’t have a food processor, put them in a zip top bag. Place a towel over the bag and roll over it with a rolling-pin.

Transfer the crumbs to a bowl, stir in the sugar, then add the melted butter and stir well. It will not come together completely, that’s ok. Pour the mixture into an 8″ pie pan. Start at the middle and press the crumbs down level and then up the sides of the pan.

Bake for 7 minutes, then set it aside to cool. Turn off the oven, baking is done!

Make chocolate filling

Place the chocolate chips into a mixing bowl.

Heat the milk and butter over a medium flame until the butter is melted and the milk has begun to form tiny bubbles around the outside of the pot. Pour the milk over the chocolate chips and stir until it is smooth.

Assemble the pie

Pour the chocolate over the crust. Use a small metal or rubber spatula to spread the chocolate over the bottom of the crust. Sweep only from the center out. Do not spread back and forth with the spatula or you will pull the crust up. It does not have to be perfect.

If the chocolate is still a little warm, let it sit for a few minutes to cool before the next step.

Spread the whipped cream in the center to 1 inch from the edge of the pie.

Place the raspberries around the outside of the circle of cream. Fill in the inside of the circle with the blueberries leaving some space in the middle for the mini marshmallows.

Light the marshmallows on fire for a fun presentation when you serve.