Instructions

1. Preheat the oven to 350F. You’ll need a standard 9-inch pie plate. 
2. Break the graham cracker sheets into fine crumbs by using a food processor, or by placing the sheets in a plastic bag and pounding them with a rolling pin. 
3. Mix the crumbs with the melted ghee and coconut/brown sugar. If you’re using a food processor, you can use that to incorporate. 
4. Dump the crust mixture into the pie plate and press down firmly, pushing the crumbs up the sides to create a packed crust. 
5. Bake the crust for 12-15 minutes, until just golden and fragrant. 
6. To make the filling, combine the sugar, arrowroot powder, coconut milk, and egg yolks in a medium saucepan (do not place on the stove yet). Whisk together well.
7. Place the saucepan over medium heat for about 5-8 minutes, just until the mixture reaches a boil, stirring frequently.
8. Remove from the heat and stir in the chocolate, 2 teaspoons of the vanilla, instant coffee, sea salt, cinnamon, chili powder, and butter. Whisk together until silky.
9. Pour the custard into the cooled and baked pie shell.
10. Let it cool to room temperature on the counter, and then refrigerate for at least 2 hours until set and cold.
11. When you’re ready to serve, cut the marshmalllows in half. Arrange them, cut side down, on the pie.
12. Place the pie on the middle rack of the oven and turn the oven to lo broil. Watch CAREFULLY and let the broiler toast the marshmallows for 1-2 minutes. These can burn in an instant so be careful*.