Grind graham crackers in a food processor. Or place them in a zip lock bag, and whack them with a rolling pin, until they are crushed into a fine crumb.
Place graham cracker crumbs into a bowl, add the salt and the melted butter. Combine with a fork until the crumbs stick together.
Place the crumbs in a 9 ½ pie plate working the crumbs up the side of the pan, with the palm of your hand. Set aside.
Place both chocolate chips and butter in a heat safe bowl. Heat the heavy cream in a sauce pan until it simmers, pour it over the chocolate chips and whisk until melted and combined. Add whole eggs, and yolks and mix until combined. Add vanilla.
Pour chocolate mixture into piecrust and bake until pie is set.
Meanwhile, place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.
Allow pie to cool, and then add marshmallow topping on top, creating decorative swirls as you go with a spatula.
At this point, if you are not serving right away, the pie can be refrigerated until ready to serve. Then proceed with last step of broiling.
Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.
BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away!
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