1 (6 ounce) package semisweet chocolate chips
1 (5 ounce) can evaporated milk
2 cups miniature marshmallows
1 quart vanilla ice cream, softened
1 (9-inch) graham cracker crust

Combine chocolate chips, milk and marshmallows in a heavy saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted. Cool.

Layer half each of ice cream and chocolate sauce in graham cracker crust. Repeat layers. Cover and freeze until pie is firm.

Let stand at room temperature 5 minutes before serving, if necessary.