In a saucepan, melt both the dark and semi-sweet chocolates. Stir chocolates constantly to avoid burning it.
Once completely melted, whisk in the whole milk.
Transfer mixture to a mixing bowl and mix in the marshmallow creme.
Pour into pie crust, cover, and refrigerate for 3-4 hours.
Once chocolate layer is set, make the marshmallow topping.
In a stand mixer, combine the cool whip and marshmallow creme.
Top the pie with the marshmallow mixture and refrigerate for at least 30 minutes. After, your pie is ready to serve!