Preheat oven to 325°F (160°C).

Melt 1-1/4 sticks of butter.

Mix melted butter and 1-3/4 cups of graham cracker crumbs until a crust forms.

Press the mixture into a 9-inch pie plate to form the crust.

Combine 1/2 cup milk and 1 cup heavy cream in a saucepan.

Heat the milk and cream over low heat, watching carefully.

Once the milk and cream begin to simmer, remove from heat.

Add 10 ounces of chopped semisweet chocolate to the hot cream mixture.

Stir with a spatula until the chocolate is completely melted and smooth.

Whisk in 2 tablespoons of sugar and 1/4 tablespoon of salt.

In a separate bowl, lightly beat 2 whole eggs.

Slowly add the beaten eggs to the chocolate mixture, whisking constantly to temper them.

Pour the chocolate filling into the prepared graham cracker crust.

Bake for 30-35 minutes, checking every 5-10 minutes after 20 minutes to avoid overbaking.

The filling should be set and no longer liquid.

Remove the pie from the oven.

Top with a 16-ounce bag of large marshmallows, covering the entire surface.

Heat the broiler on low.

Place the pie back in the oven under the broiler for 2 minutes, or until the marshmallows are golden brown.

Alternatively, place back in oven or use a kitchen torch until marshmallows melt.

Let the pie cool completely.

Refrigerate for 1-2 hours before cutting.

Spray a knife with non-stick spray before slicing to prevent sticking.

Serve and enjoy.