Make the Oreo Pie Crust: Preheat the oven to 350 º F.
In a medium bowl, combine graham cracker crumbs and melted butter.
Use a fork to mix everything together and then pour the mixture into the baking pan.
Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
Remove from the oven and let it cool.
Pour the California Ice Cream into the oreo pie crust. Smooth with a spatula. Freeze the pie for 3 hours or until the pie is completely solid.
When ready to serve, top the S’mores Ice Cream pie with the large marshmallows. Use a culinary or chef’s torch to toast the tops of the marshmallows. The marshmallows will toast quickly. I want them a little burnt but you may want to just barely toast them
Cut the pie into slices and serve! Enjoy!
To make the crushed oreo, use a food processor or put the oreo cookies in a Ziploc bag and smash with a rolling pin. The pie will keep in the freezer, covered with plastic wrap, for one week.