1 graham cracker crust (9 inch pie)
1 c. evaporated milk
1 (6 oz.) pkg. semi-sweet chocolate chips
1/4 tsp. salt
1 c. miniature marshmallows
About 1/2 gallon vanilla ice cream
1/2 c. pecan pieces

Add 1/2 teaspoon cinnamon to graham cracker crust. Stir evaporated milk, chocolate chips, and salt into heavy saucepan over low heat until melted and thickened. Stir in marshmallows until melted. Cool. Spoon half of the ice cream into the crust. Cover with half of the chocolate sauce. Repeat layers. Place pecan pieces on top and freeze.