1-Preheat oven to 350°F.

2-Combine graham cracker crumbs, melted butter, and sugar until blended. Press mixture firmly into the bottom and up the sides of an ungreased 9-inch deep-dish pie plate. Bake for 5 minutes. Let cool completely.

3-In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and beaten egg yolks until smooth. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat.

4-Add chopped semi-sweet chocolate, 2 tablespoons salted butter, and vanilla bean paste or extract to the hot filling. Stir until the chocolate and butter are completely melted and the filling is smooth.

5-Pour the filling into the cooled crust. Smooth the top. Refrigerate for at least 4 hours, or until fully set.

6-Before serving, arrange the 24 marshmallows evenly over the top of the chilled pie filling. Toast the marshmallows using a kitchen torch or under a preheated broiler for 60-75 seconds, watching closely to prevent burning.

7-Using a vegetable peeler, shave the semi-sweet chocolate bar over the toasted marshmallows. Slice and serve immediately.