Step 1: Gather and Prep

• Gather 16 chocolate wafer cookies (crushed), 4 tablespoons melted butter, ¾ cup warmed milk, 24 large marshmallows, ¼ cup crème de menthe liqueur, 2 tablespoons white crème de cacao, 1 cup whipping cream (whipped), and optional 1 cup whipped cream for garnish.
• Crush the chocolate wafers in a zip-top bag with a rolling pin or in a food processor until fine crumbs form.

Tip: Warm the milk gently (not boiling) to help melt the marshmallows smoothly.

Step 2: Make the Crust

• In a medium bowl, mix the crushed chocolate wafer cookies with 4 tablespoons melted butter until well combined.
• Pat the mixture into the bottom and sides of a 9- or 10-inch pie dish, forming an even crust.
• Refrigerate the crust for at least 1 hour to set.

Tip: Press the crust firmly with the back of a spoon or measuring cup for a compact, even layer.

Step 3: Prepare the Filling

• In a saucepan over medium heat, melt 24 large marshmallows in ¾ cup warmed milk, stirring constantly until smooth.
• Remove from heat and let cool to room temperature, about 15-20 minutes.
• Stir in ¼ cup crème de menthe liqueur and 2 tablespoons white crème de cacao until well mixed.
• Whip 1 cup whipping cream to stiff peaks in a separate bowl, then gently fold into the cooled marshmallow mixture until fully combined.

Tip: Fold the whipped cream gently to maintain the filling’s light, airy texture.

Step 4: Assemble the Pie

• Pour the filling into the chilled pie crust, spreading evenly with a spatula.
• Freeze the pie for at least 4 hours, or until firm.

Tip: Cover the pie with plastic wrap during freezing to prevent freezer burn, ensuring it doesn’t touch the filling.

Step 5: Serve

• Slice the pie into 8 pieces and serve frozen or slightly softened (let sit for 5-10 minutes for easier cutting).
• Optionally, garnish each slice with a dollop of whipped cream (1 cup whipped cream, divided among servings).

Tip: Use a sharp knife dipped in hot water for clean slices through the frozen filling.