2 1/4 cups plus 1/4 cup chocolate wafer crumbs*
6 tablespoons of unsalted butter melted (plus a bit more to grease the pie pan)
36 regular-size marshmallows**
1 cup Half and Half
1/2 cup green Crème de Menthe liqueur (purchased or homemade)
1 1/8 cups heavy whipping cream
Ingredients for 4 cup volume Traditional/Standard pie pan (8 or 9 inch diameter, 1 to 1 1/2 inch depth; NOT deep dish):
1 1/2 cups plus 1/4 cup chocolate cookie crumbs
1/4 cup unsalted butter melted (plus a bit more to grease the pie pan)
25 regular-size marshmallows**
2/3 cup Half and Half (the original recipe used cream or milk)
5 tablespoons green Creme de Menthe
1 cup heavy whipping cream
To make the Crust: Butter the pie pan. In a large bowl combine the chocolate wafer crumbs (reserving 1/4 cup for topping) and melted butter. Hand stir until combined (the crumbs will look ‘wet’ but it won’t necessarily be sticking together unless using gluten-free crumbs). Pour crumb mixture into the pie pan. Using the back of a large spoon or fingers, press crumbs into the pie pan evenly on the bottom and sides to form a crust. Place in the freezer. Making the Filling: Combine the marshmallows and Half and Half in the top of a double broiler OR in a metal, heat-proof bowl placed over a sauce pan of boiling water (not touching the water). Cook, stirring constantly once marshmallows begin to melt, until the marshmallows have melted completely. TIP: using a whisk at the end is helpful to ensure the marshmallows are completely liquified. Remove from heat. Add the Crème de Menthe into the marshmallow mixture and stir or whisk to combine. Note: the Creme de Menthe may settle in the bottom of the bowl but will be further incorporated in the last filling step. Allow the mixture to cool slightly, about 10 minutes. Using a standing or hand held mixer, whip heavy whipping cream until firm peaks appear. Fold/stir into the green marshmallow mixture. Whisk lightly at the end as needed to ensure the mixture is combined well. Pour into prepared pie crust (TIP: place the prepared crust on a baking sheet if needed to allow it to stay level in the freezer). Sprinkle the remaining 1/4 cup of cookie crumbs on the top and place in the freezer. Freeze until firm.