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1 1/2 cups chocolate cookie crumbs (see recipe)

1/3 cup butter

1 1/4 cups semisweet chocolate chips

1 cup evaporated milk

1 cup miniature marshmallows

1/8 teaspoon salt

1 quart vanilla ice cream, divided

16 pecan halves, toasted

Jar of Caramel Sauce

1. Mix together chocolate cookie crumbs and butter. Press into a 9-inch pie plate and freeze for 15 minutes.
2. Combine chocolate chips, evaporated milk, marshmallows and salt in a large saucepan. Melt over low heat, stirring constantly, until thickened and smooth. Remove from heat and set aside to cool.
3. Spread 2 cups ice cream into prepared crust; cover with plastic wrap and freeze for 30 minutes.
4. Pour half of chocolate mixture over ice cream layer; cover and freeze 30 minutes. Repeat procedure with remaining ice cream and chocolate mixture. Press pecan halves into top of pie. Cover and freeze.
5. Serve with caramel sauce spooned over sliced pie.