1 c. evaporated milk
1 (6 oz.) pkg. chocolate chips
1 c. miniature marshmallows
1/4 tsp. salt
1 graham cracker pie shell
1 qt. vanilla ice cream

Put all ingredients into heavy 1-quart saucepan. Stir over low heat until chocolate and marshmallows melt completely and mixture thickens. Take off heat and cool to room temperature.

Line graham cracker pie shell with half of ice cream. Cover this with half of chocolate mixture. Repeat with rest of ice cream, then chocolate mixture. Freeze until firm (3-5 hours).