Make the Graham Cracker Pie Dough: Make the dough according to my perfect pie dough recipe, substituting the 1 cup of graham cracker Once you've made the dough, form it into two balls, and slightly flatten them into discs. Wrap tightly in plastic wrap and chill in the freezer for 15 minutes.

Make the Chocolate Fudge Filling: Saving the butter for the end, add all the other filling ingredients to a small saucepan over medium heat. Stir to combine, and cook, stirring continuously, for about 5 minutes until the chocolate has melted and the filling has thickened enough to coat the back of a wooden spoon. It should also hold a trail if you drag your finger through the filling on the back of the spoon. Remove from the heat and stir in the butter. Transfer to a small bowl and let cool completely in the fridge. You'll want it solid before using it.

Assemble the Pop Tarts: Work with one disc of dough at a time, keeping the other in the fridge. Your dough needs to remain as cold as possible at all times. Flour your counter and begin to roll out the disc of dough, turning constantly so it doesn't stick to the counter. Be patient - you're not trying to roll the dough all the way out in one go. Once it's about 12" across, cut the scraggly edges off to make a semi-even rectangle. Cut smaller (3 x 4.5" ish) rectangles out of the large rectangle - you should get about 9 pieces from each dough disc. Pop these in the fridge to chill on a parchment paper lined baking sheet while you repeat this with the second disc of dough. Preheat your oven to 375℉. Beat an egg in a small bowl - this is your egg wash. Place 8 rectangles (4 pop tarts worth) on a parchment paper lined baking sheet. Add 1 tbsp of chocolate filling to the center of 4 of the pieces, spreading it out just a bit, while leaving a good border (see photos above). Brush the edges with the egg wash using a pastry brush. Add a second rectangle to the top, and pinch the edges together to seal the pop tart. Crimp the edges by pressing the tines of a fork into them, all the way around, and poke a few holes in the top with a fork. Return the pan to the fridge at this point for one last safety chill before baking. Chill for about 10-20 minutes, or unitl everything feels nice and cold.

Bake: Brush the tops of each pop tart with egg wash and sprinkle on some raw sugar. Bake for 19-24 minutes, or until the crust is lightly golden brown, and is firm when tapped. Transfer to a cooling rack and cool completely before frosting.

Make the Marshmallow & Finish Decorating: Once the pop tarts are about cool (you can speed this up in the fridge), spread the remaining chocolate filling on top (you can soften it in the microwave a bit) and pop the pop tarts in the fridge - we want that chocolate icing cold because once we toast the marshmallow the icing will get melty - if it's already melty you'll have a bit of a mess. Make the homemade marshmallow topping by following my swiss meringue recipe. Do not make this ahead - make it just before you are ready to pipe it on the iced pop tarts. Once it's ready, transfer to a piping bag fitted with any tip (I used a Wilton 6B piping tip) and pipe on the pop tarts. Use a kitchen torch to toast the marshmallow, then sprinkle on some extra graham cracker crumbs.

Serve + Store: Enjoy immediately! Store leftovers in an airtight container in the fridge (this helps preserve the crisp-ness of the pie crust) for 2-3 days.