PIE CRUST:

1 1/2 c. to 2 c. chocolate wafers, (rolled fine)
1/2 c. butter, melted

FILLING:

1 c. milk
32 marshmallows
1 c. whipping cream
1/2 tsp. vanilla
3 tbsp. sugar
Pinch of salt

Crumble the chocolate wafers using a rolling pin or place in a blender. Stir in the melted butter to combine well.

In a small saucepan bring the milk to near boiling (scald) but do not allow to boil. Stir in the marshmallows and salt, and continue stirring until marshmallows melt.

Remove from heat, and allow to cool for five minutes.

Meanwhile, whip the cream until peaks form, gradually stirring in vanilla and 3 tbsp. sugar.

Fold the whipped cream into the marshmallow mixture and press into pie crust. Refrigerate two hours and serve.

Optional: Top with chocolate curls and sliced strawberries. Drizzle with strawberry and chocolate syrup.