Chocolate Pie

1 pint heavy cream
1/4 teaspoon salt
2 tablespoons sugar
12 oz bag semi-sweet chocolate
16 oz bag marshmallows
1 premade pie crust

1. Melt the marshmallows and heavy cream. Place 3 cups mini marshmallows, 1/2 cup of the heavy cream, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until the marshmallows are fully melted, about 2 minutes total. (Alternatively, melt in a small saucepan over low heat.)
2. Add the chocolate. Set aside about 2 tablespoons semi-sweet chocolate chips from a 12-ounce bag for garnish. Immediately add the remaining chocolate to the warm marshmallow mixture. Stir until the chocolate is melted and the mixture is smooth.
3. Cool the chocolate mixture. Set the chocolate-marshmallow mixture aside to cool until barely warm to the touch, about 30 minutes.
4. Whip the cream to stiff peaks. Place the remaining 2 cups cold heavy cream and 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer or whisk and a large bowl.) Begin beating on low speed, gradually increase the speed to medium-high, and beat until stiff peaks form, 1 to 2 minutes.
5. Reserve 1 cup of the whipped cream and fold in the remaining cream. Reserve and refrigerate about 1 cup of the whipped cream for topping the pie. Fold the remaining whipped cream into the cooled chocolate mixture until no streaks of cream remain.
6. Transfer the filling to the pie crust. Transfer the filling into a baked pastry crust or crumb crust and smooth into an even layer.
7. Garnish and chill the pie. Refrigerate until the filling firms up, at least 1 hour and up to 3 hours. Top with the reserved whipped cream and chocolate chips.
8. Serve. Cut into slices and serve.