1 (18 ounce) package white chocolate candy mix
1 (3 ounce) package mini marshmallow creme
1 cup boiling water
In a medium bowl, mix the chocolate candy mix and marshmallow creme. Mix until smooth.
In a small microwave-safe bowl, place boiling water and microwave chocolate syrup until chocolate is melted (depending on the size of the jar). Mix mixture into caramel-colored marshmallow mixture.
Spread chocolate mixture into a large bowl, and beat with an electric mixer until smooth and chocolate is gelled. Cover, and refrigerate for at least 3 hours. Refrigerate remaining chocolate candy mixture, and refrigerate leftover marshmallow creme. Pie crust may be hung loosely in a large resealable plastic bag.
Remove base of pie shell, and peel off pie crust. Using toothpicks or a fork, drizzle filling into pie shell. Chill until no ice remains. Cover pie with chocolate-covered silver foil, and refrigerate in refrigerator until serving.