Directions

1. Lightly spray a 9-inch springform pan with 3-inch high sides with nonstick spray.
2. In a small bowl set over simmering water, stir 3 oz. chocolate and oil until melted and blended. In a food processor, grind chocolate wafer cookies into very fine crumbs (you should have about 1 1/3 cups). Add chocolate mixture and a pinch of salt and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2-inches up sides of pan. Freeze for about 10 minutes, or until crust hardens.
3. In a large chilled bowl, fold graham cracker pieces and remaining 5 oz. chocolate into ice cream. Pour mixture into frozen crust and smooth top. Freeze for about 8 hours, or until ice cream hardens. Remove pie from pan and transfer to a platter. Return pie to freezer.
4. In a large bowl, using an electric hand mixer on medium-high speed, beat egg whites until foamy. Gradually add sugar and beat for about 5 minutes, or until firm glossy peaks form. Using a large spoon and working quickly, dollop meringue onto pie and spread meringue decoratively, making sure no ice cream is exposed. Using a kitchen blowtorch, torch meringue until browned all over.
5. Freeze pie for about 30 minutes, or until meringue has stiffened. Decorate with lit birthday candles, if desired. Slice and serve immediately.