CREAM CHEESE FILLING:

1 (8 oz) pkg cream cheese, at room temperature
1/4 cup sugar
1 egg
1 tsp vanilla extract

MARSHMALLOW TOPPING:

25 lg marshmallows OR 3-3 1/2 cups mini marshmallows
1 cup milk chocolate chips
1/4 cup graham cracker crumbs

GRAHAM CRACKER CRUST:

1 1/3 cups graham cracker crumbs
1/4 cup sugar
5 tbs unsalted butter OR margarine, melted & cooled

preheat the oven to 350°.

for the crust: in a med bowl, combine the crumbs, sugar, and melted butter and mix well. press the crumb mixture firmly over the bottom and up the sides of an 8″ foil pie pan.

bake in the center of the oven for 7-8 minutes. let the crust cool completely before filling.

for the filling: in a medium bowl, cream the cream cheese together with the sugar, egg and vanilla until smooth. or make the filling in a food processor. spoon into the crust.

bake in the center of the oven for 25-30 minutes. the center should just be set.

sprinkle the marshmallows over the hot filling. scatter the milk chocolate chips over the marshmallows. return to the oven for 2-3 minutes, or just until the marshmallows and chocolate have mostly melted. remove from the oven and sprinkle the graham cracker crumbs on top. refrigerate for at least 30 minutes before cutting. store in the refrigerator.

makes one (8″) pie