S'Mores Ice Cream Birthday Pie

Lightly spray a 9-inch springform pan with 3-inch high sides with nonstick spray.
In a small bowl set over simmering water, stir 3 oz. chocolate and oil until melted and blended. In a food processor, grind chocolate wafer cookies into very fine crumbs (you should have about 1 1/3 cups). Add chocolate mixture and a 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 5 oz. chocolate into ice cream. Pour mixture into frozen crust and smooth top. Freeze for about 8 hours, or until ice cream hardens. Remove pie from pan and transfer to a platter. Return pie to freezer.
In a large bowl, using an 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 and working quickly, dollop meringue onto pie and spread meringue decoratively, making sure no ice cream is exposed. Using a kitchen blowtorch, torch meringue until browned all over.
Freeze pie for about 30 minutes, or until meringue has stiffened. Decorate with lit birthday candles, if desired. Slice and serve immediately.