Chocolate Marshmallow Ice Cream Pie

In a bowl, mix the cookie crumbs with butter to form a familiar mixture

Press the mixture into the bottom and sides of a 23cm diameter pan

Bake in a preheated oven at 200°C for 10 minutes

Let cool

Hot Fudge Sauce

Melt the chocolate in a double boiler, mix with heavy cream and nuts

Let cool for 10 minutes

Distribute the ice cream over the filling, spread half of the hot fudge sauce, and freeze until firm

Marshmallow

In a pot, mix marshmallow creme and water, cook on low heat without stirring until it reaches a thread-like consistency

Beat the egg whites until fluffy

Continue beating and add the hot fudge sauce in a thin stream

Continue beating until stiff and chilled

Spread over the pie and freeze for 24 hours

Remove from freezer five minutes before serving

Release, sprinkle with chopped nuts, and serve immediately.