Prepare the grill for indirect cooking setup. With the grill in the off position and cool, place the reversible steam pan directly on top of the cooking grates with the walls of the pan facing down. Preheat the grill with the control knob in the high position for 10 to 15 minutes.
In a saucepan combine 1¼ cups of the chocolate chips and the butter. Cook over medium heat on the stove until smooth, stirring often. Transfer the mixture to a large bowl and set aside for 10 minutes to cool.
Add the sugar and eggs to the large bowl and whisk until combined. Add the flour and whisk again. Fold in the remaining ¾ cup chocolate chips and the marshmallows.
Grease the ramekins inside with a little oil. Divide the chocolate mixture evenly between four ramekins.
Turn the control knob to medium heat setting.
Place the filled ramekins on the reversible steam pan and cook over indirect medium heat, with the lid closed, until the pies are slightly puffed up, crackled on top, but still a little soft and gooey in the center, 15 to 18 minutes.
Carefully remove the ramekins from the grill wearing insulated barbecue mitts or gloves. Dust the tops of the pies with powdered sugar before serving.
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Let's Gear Up
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