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1
Preheat oven to 350F.
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2
Spray 9-inch-diameter metal pie pan with nonstick spray.
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3
Mix graham cracker crumbs and melted butter in bowl to blend.
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4
Transfer to prepared pie pan.
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5
Press crumb mixture onto bottom and up sides of pan.
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6
Bake until crust is set and golden, about 11 minutes.
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7
Cool completely.
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8
Using offset spatula, spread half of softened ice cream evenly in crust.
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9
Sprinkle 1 cup chopped chocolate-covered graham crackers evenly over.
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10
Spread remaining ice cream over, covering graham crackers completely.
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11
Freeze until firm, at least 4 hours.
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12
Drop marshmallow creme by tablespoonfuls over top of pie.
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13
Using moistened fingertips, spread in even layer, covering top of pie completely.
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14
Sprinkle mini marshmallows evenly over, pressing slightly to adhere.
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15
Cover and freeze until firm, about 4 hours.
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16
Bring whipping cream to boil in heavy small saucepan.
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17
Remove from heat.
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18
Add chocolate; let stand 2 minutes to soften, then whisk until melted and smooth.
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19
(Pie and sauce can be made 3 days ahead.
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20
Keep pie frozen.
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21
Cover and chill sauce; rewarm sauce over low heat just until pourable before serving.)
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22
Preheat broiler.
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23
Cover pie crust edges with foil collar.
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24
Broil pie just until marshmallows are golden brown, watching closely to avoid burning and rotating pan to brown evenly if necessary, about 2 minutes.
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25
Transfer pie to platter and serve immediately with warm sauce.
