For the graham cracker: Cut butter into small cubes, add graham flour, bread flour, brown sugar, salt, baking soda, and baking powder and chill until everything is cold.
Preheat the oven to 325 degrees F.
Paddle the dry ingredients on low speed until the butter becomes pea size.
Add the honey and water in a thin stream and paddle until it just comes together. Do not knead.
Mold into a rectangle, wrap, then chill at least 2 hours. Cut into strips, about 1/4-inch thickness, bake 40 minutes or until golden brown. Cool completely.
For the graham piecrust: Toss the ground graham crackers, brown sugar, and 3 tablespoons melted butter in a bowl until incorporated. Place the crumb into a pie shell and mold it firmly and evenly onto the bottom and sides.
For the chocolate ice cream: Whisk 1/4 cup sugar, 3 tablespoons cocoa powder, and salt together. Slowly add milk to make a paste, and then thin it out with rest of the milk. Add the cream. Scald the milk mixture over medium heat.
Melt chocolate over a double boiler.
In a separate bowl, whisk the yolks and 1 tablespoon sugar then slowly temper in the hot cream. Put everything back into pot. Over low heat, cook the custard until thick, 165 degrees F.
Strain the custard into the melted chocolate and whisk to homogenize. Cool over ice bath. Chill overnight.
Churn according to the manufacturer's instructions. When the ice cream is made, you can pour the mixture immediately into the chilled/frozen graham shell.
You can top the pie with store bought marshmallow mix or with marshmallow fluff.
Torch or broil for 30 seconds to 1 minute under a broiler, until the top is brown and the marshmallow is gooey inside!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sweet Rose Creamery