Begin by softening the chocolate ice cream slightly to make it easier to handle. Scoop the ice cream into the graham cracker crust, pressing it down with the back of a spoon until the surface is smooth and even. If the ice cream becomes too soft during this step, place the pie in the freezer for approximately 30 minutes to allow it to firm.

Once the ice cream has firmed, use a rubber spatula to carefully spread the Marshmallow Fluff over the top of the pie. Work slowly, moving the Fluff toward the edges to achieve an even layer without disturbing the ice cream beneath.

For a more structured presentation, place the pie in the freezer for a minimum of two hours before serving. This ensures clean, defined slices and helps the layers hold their shape.

When ready to serve, use a kitchen torch to lightly toast the Marshmallow Fluff until it develops a golden, slightly blistered finish. Alternatively, if a torch is unavailable, preheat your oven’s broiler to high and place the pie on the top rack. Broil for about two minutes, or until the topping is golden brown. Note: The pie must be well-frozen before broiling to prevent melting.

Sprinkle the toasted Marshmallow Fluff with a touch of flaky salt, if desired, to balance the sweetness. Slice the pie and serve immediately for the best texture and flavor.

Any remaining slices should be transferred to an airtight container and stored in the freezer for up to two weeks. The Marshmallow Fluff may lose its crisp exterior over time but will retain its flavor and creamy consistency.