1 c. evaporated milk
1 c. chocolate chips
1 c. miniature marshmallows
1/4 tsp. salt
1 ( 9 inch) baked pie shell
1 qt. vanilla ice cream
Pecans, chopped

Combine milk, chips, marshmallows and salt in saucepan. Stir over medium heat until chocolate and marshmallows melt completely and mixture thickens. Cool to room temperature. When cool, spoon half of the ice cream in the pie shell. Cover with half the chocolate mixture and repeat. Place pecans on top. Freeze until firm (3-5 hours). Serves 8.