nonstick cooking spray
8 ounces milk chocolate, coarsely chopped, divided
2 1/4 teaspoons canola oil
30 chocolate wafer cookies
pinch of salt
5 graham cracker sheets, broken into bite-size pieces
6 cups vanilla ice cream, softened
4 large egg whites
1/2 cup sugar
Lightly spray 9-inch springform pan with 3-inch high sides with cooking spray. In small bowl over simmering water, stir 3 ounces chocolate and oil until melted and blended. In food processor, grind chocolate wafer cookies into fine crumbs (about 1 1/3 cups). Add chocolate mixture and 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.
In a large chilled bowl, fold graham cracker pieces and remaining chocolate into ice cream. Pour mixture into frozen crust and smooth the top. Freeze for about 8 hours or until ice cream hardens. Remove pie from pan and transfer to platter. Return pie to freezer.
In a large bowl, using 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, dollop meringue onto pie and spread decoratively, making sure no ice cream is exposed. Using kitchen blowtorch, torch meringue until browned all over. Freeze pie for about 30 minutes, or until meringue stiffens. Slice and serve.