Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.

Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and use a spatula to scrape the flour at the bottom of the bowl.

Place a large piece of plastic wrap on the counter and dump the dough on top. Shape into a disk, wrap in plastic and rest in the refrigerator for an hour.

Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.

Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.

Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for 15 - 30 minutes.

Preheat the oven to 425°F.

Remove pie crust from the freezer and dock the bottom and sides of the pie dough with a fork.

Place a large piece of parchment paper over the frozen pie dough, pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.

Bake pie crust for 20 - 25 minutes with beans, then carefully remove the parchment paper along with the beans and bake for another 5 minutes.

Remove the pie crust from the oven and set it on a wire rack while you prepare the filling.

Reduce oven temperature to 350°F.

Whisk together eggs, cream and vanilla in a small bowl and add the mixture to the beaten butter mixture. Beat the whole thing together until combined. Stop the mixer and scrape the side and bottom of the bowl a few times as necessary to ensure all the ingredients are incorporated well.

Break up the Graham crackers and add half to the par-baked pie crust, followed by chocolate, marshmallows and then the remaining half of the Graham crackers. Pour the prepared custard mixture over the filling, shake it around to make sure the custard fills up all the voids.

Cover the edge with a pie shield or thin strips of foil to avoid burning the crust and bake for 45 minutes.

Remove pie shield or foil strips and bake for another 5 minutes to allow the crust to get golden brown as necessary.

Remove pie from the oven and let cool completely on a wire rack before serving.