This pie has everything you love about the classic bonfire treat--a graham cracker crust, smooth milk chocolate filling and a pillowy, toasty meringue that evokes all the feels of marshmallows--without getting smoke in your eyes.
To make ahead: Prepare through Step 4 and refrigerate for up to 2 days.
Equipment: 9-inch pie pan (not deep-dish), candy thermometer
Tip: The heat used to pasteurize egg whites can make them harder to whip. To help stiffen the meringue, add a pinch of cream of tartar while whipping the egg whites.