For the Crust:

1. Take out your premade pie crust or assemble your homemade gluten-free graham cracker crust combining the crumbs and cold butter with a fork until moist, then press the mixture into a 9-inch pie pan, and refrigerate for about an hour. You can add extra cinnamon and sweetener to your crumbs if desired.

For the Chocolate Pudding:

1. Heat the chocolate milk in a large pot on the stove over medium heat. Slowly whisk in the starch until you see no more white (add the sugar and cocoa powder during this time too, if needed).
2. Then add the chocolate chips and keep mixing the pudding mixture until the chocolate is melted.
3. Reduce the heat to low and continue frequently mixing for about 10 minutes until the mixture thickens and bubbles.
4. Remove the pot from heat and let it cool slightly before pouring the pudding into your prepared pie crust.

Assembling the Pie:

1. Allow your pie to cool and for the pudding to thicken completely in the fridge for at least 8 hours or overnight.
2. Prepare the marshmallow fluff according to its recipe and top the cold pie with it. Spread the fluff over the pie and create some peaks and swirls, using a spoon. Optionally, toast the peaks with a culinary torch.
3. Sprinkle extra chocolate chips and crushed gluten-free graham cracker crumbs over the finished pie if desired.