S'MORES PIE

• Prepare a boxed brownie according to the instructions on the back. Bake in a deep dish pie dish and allow to cool.
• Pre-heat the oven on Broil (HIGH). Place 1 1/2 cups of mini marshmallows on a baking sheet with parchment paper. Broil in the oven for 1 -2 minutes or until the tops start to turn brown. Set aside. 
• In a medium bowl, mix together condensed milk and vanilla extract.
• In a stand mixer with a whisk attachment, beat heavy cream on high speed until stiff peaks form.
• Fold whipped cream into condensed milk and vanilla mixture.
• Once the whipped cream is fully incorporated with the condensed milk, stir in graham cracker crumbs, crushed graham crackers, chocolate chips, and broiled marshmallows.
• In a small, microwavable bowl, melt peanut butter.
• Pour 1/2 of the ice cream mixture on top of the cooled brownie. Drizzle half of the peanut butter over the ice cream. Use a knife to swirl in the peanut butter. Repeat with the remaining ice cream and peanut butter.
• Place in the freezer overnight or until completely frozen.
• Once the ice cream is frozen, place hot fudge in a large piping bag fitted with a large flat tip. Pipe up and down along the top of the pie to cover the ice cream.
• Place marshmallow fluff in a large piping bag with a large star tip. Pipe a border around the edge of the pie and immediately place back in the freezer for at least one hour.
• Allow to sit for 10 minutes before cutting and serving.