S'more Pie a la Marshmallow Crème

Prepare the Graham Cracker Crust; set aside.

In a heavy small saucepan, combine 6 ounces chocolate, water, the 1/4 cup whipping and corn syrup. Heat and stir constantly over medium-low heat until mixture is smooth and chocolate is melted. Remove from heat; stir in vanilla. Let cool for 20 minutes; stir occasionally.

In a medium bowl, stir together the chocolate mixture and mascarpone; set aside. In a chilled metal mixing bowl, beat the 1 cup whipping cream and powdered sugar with an electric mixer on medium speed, beating until soft peaks form. Using a large spatula, gently fold whipped cream into the chocolate mixture.

Place marshmallows in the bottom of the baked crust. Spoon filling over marshmallows. Cover and chill for at least 4 hours or until well-chilled.

To serve, cut into wedges and serve with Marshmallow Crème. Garnish with finely crushed graham crackers and, if you like, grated chocolate.

In a medium bowl, combine one 7-ounce jar marshmallow crème and 1 tablespoon crème de cacao or milk. Stir in 1 cup tiny marshmallows. Makes 1 1/3 cups.