9 oz. graham cracker crust
5 egg whites
7 oz. jar marshmallow cream
1/2 gallon Breyer's vanilla ice cream
Chocolate sauce (recipe below)

Let ice cream soften until it will spoon into crust. Freeze. Beat egg whites until stiff. Add marshmallow cream until blended. Spoon on top of pie. It will be very high. Freeze. Take out when ready to serve and stick in oven under broiler just enough to slightly brown. Pour chocolate sauce over each serving.

CHOCOLATE SAUCE:

2 squares Baker's unsweetened chocolate
1/2 stick butter
3/4 c. sugar
1/2 c. evaporated milk

Melt chocolate and butter over low heat. Add sugar. Stir. Add evaporated milk. Makes 1 1/2 cups.