Wanting a chocolate dessert for Thanksgiving, I devised this recipe. It was so good, I'm using it for all holidays going forward! I adapted the crust for Passover with this recipe. 

INGREDIENTS:

• 1 store-bought graham cracker crust, such as Keebler's 
• 2/3 cup white sugar
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt 
• 4 large egg yolks
• 3 cups whole milk
• 1 1/2 cups semi-sweet chocolate chips, melted
• 2 tablespoons of unsalted butter, softened
• 3 big scoops Marshmallow Fluff

DIRECTIONS: 

• Preheat oven to 350F and set rack in the middle
• In a saucepan, combine sugar, cornstarch, salt and egg yolks. Whisk until fully mixed. 
• While continuing to whisk, gradually pour in the milk. 
• Constantly whisking, bring the mixture to boil over medium heat. Once bubbles start to form, continue to whisk but reduce the heat to a simmer for about 1 minute. 
• Remove from the heat but continue to whisk. Pour in the chocolate and butter.
• Discarding any clumps that may have formed, pour the chocolate mixture into the graham cracker crust. 
• Allow to cool for at least 3 hours. 
• When ready to serve, dollop the fluff into the middle of the pie. 
• Enjoy right away or up to 1 day.