For the graham cracker crust: Melt the butter in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate chips until melted and combined.
Combine the graham cracker crumbs and melted butter mixture in a large mixing bowl. Mix with a wooden spoon until combined.
Press the crumb mixture into the bottom and sides of a 9-inch pie dish. Transfer to the freezer for 10 minutes to firm up.
For the homemade magic chocolate shell: Melt the coconut oil and chocolate chips in a small saucepan over low heat, just until smooth. Remove from the heat.
To assemble the pie: Evenly spread half of the softened ice cream on the bottom of the pie crust. Drizzle a layer of chocolate shell over the ice cream, followed by the graham cracker crumbs and chocolate chips. Add the second half of the ice cream, followed by another drizzle of chocolate shell. Lastly, add a layer of marshmallow creme and a layer of marshmallows on top. Freeze for at least 2 hours or overnight.
Serving options: Place under a broiler to toast the marshmallows, 20 to 30 seconds. Keep an eye on the marshmallows as they toast up extremely quick. Or you can torch the top for the burnt marshmallow flavor.