A graham cracker crust is filled with chocolatey pudding and toasted marshmallow creme in this super easy, no-bake pie.

Serves 6–8

Instructions:

1. Combine graham crackers and butter in a large bowl, and toss until combined. Press mixture into the bottom of a pie plate or a springform pan.
2. Top crust with chocolate pudding, and let set in the refrigerator (following package instructions).
3. Once set, top with marshmallow creme and spread evenly. Using a brûlée torch, toast the marshmallow topping. Refrigerate until ready to slice and serve.

Tips: You can use store-bought graham cracker crust to save time. Soften marshmallow creme in the microwave by heating in 15-second intervals and stirring.