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
Add the honey
and water in a thin stream and paddle until it just comes together. Do not knead
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.
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.
the custard into the melted chocolate and whisk to homogenize
. Cool over ice bath. Chill overnight.
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!