S'mores pie

I find it kind of funny that this is my second S'mores creation because I never really loved S'mores all that much as a kid. I always burned my marshmallow and I hated it that it was so messy. I guess its just a classic combination that is easy to reinvent. This idea came to me as I was drifting off to sleep a couple of weeks ago and ever since then I've been itching to make it. I'm really happy with the way it turned out. This recipe is quick, easy, and you probably have all of the ingredients you need in your pantry.

S'mores pie

Crust
1 1/4 cups graham cracker crumbs
1/2 cup butter
2 tablespoons sugar

Filling
4 ounces, weight Unsweetened Baking Chocolate
1 cup Salted Butter, Softened
1-½ cup Sugar
1 teaspoon Vanilla Extract
4 whole Eggs

topping
2 7oz. tubs of marshmallow fluff

Directions
Melt the butter and then pour it over the graham crackers and sugar. Stir to combine and then scrape the mixture into a pie plate. Using a flat bottomed glass or your hand press the mixture into the bottom and up the sides of the pie plate. Place it in the fridge for 20 minutes to chill.
Meanwhile in microwave safe bowl melt the unsweetened baking chocolate until stirrable. Set it aside to cool for just a few minutes.
In the bowl of your electric mixer fitted with the whisk attachment beat the butter the sugar until fluffy. When the chocolate is cooled, drizzle it over the butter/sugar mixture. Add the teaspoon of vanilla extract. Beat the mixture thoroughly until combined.
Turn the mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the prepared pie shell.
Using a spatula scoop the marshmallow fluff onto the pie and gently spread it. Don't worry about it being rough looking it smooths at it settles. Don't push the fluff all the way to the edge of the pie or when it settles it will run over the crust. After you've topped the pie with the fluff leave it in the fridge for two hours before slicing.