For the Crust

Preheat oven to 350 degrees

In a large bowl combine the melted butter, flour, brown sugar and pecans with a fork

Push crust into a 9 inch pie dish and bake in the oven for 15-20 minutes or just until the crust begins to brown

For the chocolate crème

Using a medium sauce pan, combine the milk and chocolate chips

Place sauce pan over high heat and gradually stir until melted, about 1-2 minutes

In a large bowl, mix together the egg yolk, and sugar until the eggs turn a pale yellow

Mix in the cornstarch, salt, and vanilla until combined

Gradually combine the chocolate mixture into the egg mixture. Make sure you are whisking the egg mixture while pouring the chocolate mixture into it to avoid scrambling the eggs

Pour the combined mixture back into the sauce pan and place on the stove on medium to high heat and bring to a boil while gradually whisking the mixture.

Remove from heat and whisk for about 2 minutes

Pour chocolate crème into the baked pie crust

Cover the chocolate crème with plastic wrap and place into the fridge for 5 hours

For the meringue

In a large bowl, scoop the marshmallow fluff into the bowl and set aside

Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.

Gradually beat in the sugar into the egg whites until stiff peaks form

Gently fold in the egg whites into the marshmallow fluff until fully incorporated

Spoon half of the marshmallow meringue into a piping bag and the other half onto the top of the pie

Spread evenly with a knife

Pipe meringue all across the top of the pie

Preheat oven to 350 degrees or you can use a kitchen flame torch

Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned

Using a flame torch, lightly toast the meringue

Sprinkle mini chocolate chips and pecans onto the top of the pie

Enjoy!