Prepare the Pie Dish:

• Preheat the oven to 350°F (175°C).

• Lightly spray a 9-inch pie dish with non-stick baker’s spray to prevent sticking.

• Tip: Use a glass or metal pie dish for even baking, and ensure the spray coats the sides for easy release.

Make the Graham Cracker Dough:

• In a large mixing bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar with a hand mixer on medium-high speed until light and fluffy, about 1–2 minutes.

• Add 1 large egg and 1½ tsp vanilla extract, beating until smooth and well combined, about 30 seconds.

• Add 1½ cups all-purpose flour, ¾ cup finely ground graham cracker crumbs, 1 tsp baking powder, and ½ tsp salt. Mix on low speed or by hand until just combined and the dough forms a ball, about 1 minute.

• Divide the dough in half and set aside.

• Tip: Grind graham crackers in a food processor to a fine powder for a smooth dough, and avoid overmixing to keep the crust tender.

Form the Bottom Crust:

• Press half of the graham cracker dough evenly into the bottom and up the sides of the prepared pie dish, using your fingers or the back of a spoon to create a smooth, even layer.

• Tip: Press firmly but gently to ensure the crust holds together, and extend the dough about ½ inch up the sides for a sturdy edge.

Add the Marshmallow Creme Layer:

• Spread 7 oz marshmallow creme in a single layer over the bottom crust, using a spatula or offset spatula to smooth it out.

• Tip: Lightly grease the spatula with non-stick spray to prevent sticking, and work gently to avoid disturbing the crust.

Add the Chocolate Layer:

• Reserve ⅓ cup of the roughly chopped Hershey’s milk chocolate candy bars (from 6 bars, 1.55 oz each) for the topping.

• Evenly spread the remaining chopped chocolate (about ¾ cup) over the marshmallow creme layer.

• Tip: Chop chocolate into small, bite-sized pieces for even melting, and distribute evenly to ensure chocolate in every bite.

Add Mini Marshmallows:

• Sprinkle ⅔ cup mini marshmallows evenly over the chopped chocolate layer.

• Tip: Press marshmallows lightly to adhere to the chocolate, and space them evenly for consistent texture.

Form the Top Crust:

• Place the remaining half of the graham cracker dough on a large piece of parchment paper.

• Press or roll into a 9-inch round disc, about ¼-inch thick, using your hands or a rolling pin.

• Carefully lift the parchment and flip the dough disc onto the pie, peeling away the parchment.

• Gently press and seal the edges of the top and bottom crusts together with your fingertips, trimming any excess dough if needed.

• Tip: Work quickly to prevent the dough from softening, and patch any cracks with extra dough for a neat appearance.

Bake the Pie:

• Bake in the preheated oven for 10 minutes, until the crust is lightly set.

• Remove from the oven and sprinkle the reserved ⅓ cup mini marshmallows and ⅓ cup chopped Hershey’s chocolate evenly over the top crust.

• Return to the oven and bake for an additional 8–10 minutes, or until the crust is lightly golden around the edges, the marshmallows are lightly browned, and the chocolate is melty.

• Tip: Watch closely during the final bake to avoid burning the marshmallows; cover with foil if browning too quickly.

Cool and Serve:

• Remove the pie from the oven and let cool at room temperature for 45 minutes to 1 hour, or until cool enough to slice and hold its shape.

• Slice into 8–10 wedges using a sharp knife, wiping the blade between cuts for clean edges.

• Serve warm or at room temperature, optionally with whipped cream, ice cream, or a drizzle of chocolate sauce.

• Tip: Cool sufficiently to avoid a gooey mess when slicing; serve with a spatula to lift slices cleanly.