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1
Preheat oven to 325F.
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2
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Finely grind chocolate wafer cookies in processor.
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4
Add melted butter and process until crumbs are evenly moistened.
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5
Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan.
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6
Bake crust until set, about 10 minutes.
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7
Cool completely.
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8
Bring cream just to simmer in medium saucepan over medium heat.
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9
Remove from heat.
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10
Add milk chocolate; let stand 1 minute.
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11
Whisk until chocolate is melted and smooth.
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12
Whisk in vanilla.
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13
Let stand at room temperature until sauce cools and thickens slightly, about 20 minutes.
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14
Combine marshmallows and cream in large metal bowl.
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15
Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water).
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16
Stir until marshmallows melt and mixture is smooth, about 3 minutes.
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17
Remove bowl from over water; stir in vanilla.
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18
Let stand until slightly cooled but still pourable, about 10 minutes.
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19
Spread 1 quart ice cream evenly in cooled crust.
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20
Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart.
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21
Sprinkle half of walnuts over sauce.
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22
Drizzle half of marshmallow sauce over walnuts.
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23
Freeze until sauces are set, about 10 minutes.
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24
Spread 1 quart ice cream evenly in crust.
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25
Drop remaining milk chocolate sauce by tablespoonfuls over ice cream.
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26
Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through.
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27
Sprinkle with remaining walnuts.
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28
Freeze until pie is firm, about 4 hours.
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29
(Can be made 5 days ahead.
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30
Cover tightly with foil.
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31
Keep frozen.)
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32
Cut around pan sides to loosen.
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33
Let pie soften slightly at room temperature, about 10 minutes.
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34
Remove pan sides.
