Enemy of the Slim Hips - Another food recipe

So, summer is winding down. I don't know about your place, but around here my daughter and her friend have been on a S'mores bender this summer. I don't know how many packages of marshmallows have passed through our pantry on their way to some fire ring somewhere. Don't know how much profit we've provided to Hershey's Company, but... trust me, it's been considerable.

So... now comes the cooler weather. No more campouts. So what do you do with all those S'Mores cravings??? Yeah, yeah, I know all about using the microwave, but it isn't quite the same. No 'smoky burnt marshmallow on top' taste. Here's my solution:
S'Mores Pie. Enjoy!

1. 1 graham cracker crumb crust, baked and cooled completely (you can make your own, or just buy a Keebler graham cracker crust already made - the extra serving size)
2. 7 ounces fine-quality bittersweet or semi-sweet chocolate (NOT unsweetened), finely chopped
3. 1 cup heavy cream
4. 1 large egg, at room temperature
5. 1 teaspoon unflavored gelatin
6. 1/2 cup cold water
7. 3/4 cup sugar
8. 1/4 cup light corn syrup
9. 1/2 teaspoon vanilla

1. Make chocolate cream filling: Make graham cracker crumb crust and reserve.
2. Put oven rack in middle position and preheat oven to 350 degrees F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).
3. Cover edge of pie with a pie shield or 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.
4. Make marshmallow topping: Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
5. Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260 degrees F, about 6 minutes.
6. Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down - duh) and chill 3 hours more.
7. Brown topping: Preheat broiler.
8. Transfer pie to a baking sheet. Remove plastic wrap from pie. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.
Note: You can make this pie (minus the browning step) and chill it up to 1 day before needing it. Then pull it out of the fridge and follow the browning step just before serving.