1 baked 9" chocolate wafer crumb crust
3 c. miniature marshmallows (or 32 lg.)
2/3 c. evaporated milk
1/4 c. green creme de menthe
1 c. whipping cream
1 tsp. vanilla

1. Place marshmallows and milk in a 3 quart casserole. Microwave on High (100%) for 2 to 4 minutes or until marshmallows can be stirred smooth.

2. Stir in creme de menthe. Chill for 30 to 45 minutes or until thickened. (Stir occasionally during chilling.)

3. Beat whipping cream and vanilla until soft peaks form. Fold into marshmallow mixture. Pour into cooled crust.

4. If desired, garnish with whipped cream topping and chocolate curls.

VARIATIONS:

AMARETTO ALEXANDER PIE: Follow Creme De Menthe pie recipe as directed except substitute 2 tablespoons to 1/4 cup Amaretto for creme de menthe. Pour into a vanilla wafer crumb crust. Spread whipped cream topping and slivered almonds over top.

BERRY MALLOW PIE: Follow Creme De Menthe pie recipe as directed except substitute 2 cups sliced fresh strawberries, whole fresh raspberries for creme de menthe and pour into a graham cracker crumb crust, if desired, garnish with whipped cream topping and berries.