Prepare Graham Cracker Crust (below); bake and cool.

Combine 2 cups milk and 2 egg yolks; gradually add to one 3- or 3 1/4-ounce package REGULAR vanilla pudding mix in saucepan. Cook according to package directions. Cover surface with waxed paper; cool.

Place 1 cup tiny marshmallows over crust; top with three 3/4-ounce milk chocolate candy bars, broken into pieces. Spoon cooled pudding evenly over chocolate pieces.

Beat 2 egg whites with 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. spread meringue atop pie, sealing to edges. Bake at 350 degrees until golden, 12 to 15 minutes. Cool thoroughly.

GRAHAM CRACKER CRUST:

1 1/4 c. finely chopped graham crackers
6 tbsp. butter, melted
1/4 c. sugar

Combine crushed crackers, melted butter, and sugar. Press into 9-inch pie plate. For unbaked crust, chill 45 minutes. For baked crust, bake at 375 degrees until browned, 6 to 8 minutes; cool.