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3 cups chocolate wafer crumbs
1/2 cup butter or margarine, melted

1 1/4 cups semisweet chocolate chips
1 cup evaporated milk
1 cup miniature marshmallows
1/8 teaspoon salt
1 quart vanilla ice cream, divided
1 cup pecan halves, toasted

Crust: Combine chocolate crumbs and butter; firmly press into
a 9-inch deep dish pie plate, and freeze 15 minutes.

Filling: Combine chocolate chips and next 3 ingredients in a
heavy saucepan. Cook over low heat, stirring constantly, until
thickened and smooth. Remove from heat, and set aside. Spread 2
cups ice cream into prepared pie plate; cover and freeze 30
minutes. Pour half of chocolate mixture over ice cream layer;
cover and freeze 30 minutes. Spread remaining ice cream over
chocolate mixture; cover and freeze 30 minutes. Spread remaining
chocolate mixture over ice cream, and top with pecans. Cover and

Yield: one pie.

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