1 (6 oz.) pkg. semi-sweet chocolate pieces
1 tbsp. shortening
1 1/2 c. finely chopped nuts
1/2 lb. marshmallows (about 35 lg. ones)
1/3 c. milk
1/4 tsp. salt
3 tbsp. green creme de menthe
3 tbsp. white creme de cacao
1 1/2 c. heavy cream

Line 9 inch pie pan with tin foil. Combine in double boiler over hot (not boiling) water, chocolate chips and shortening. Stir until melted and smooth. Add nuts; mix well. Spread evenly on bottom and up sides (not rim) of lined pie pan. Chill in refrigerator until firm (1 hour). Lift shell from pan and remove foil. Place shell on serving plate. Return to refrigerator until ready to use. Over hot water (double boiler), combine marshmallows, milk, and salt. Heat until marshmallows melt. Remove from heat; add liqueurs. Stir until blended. Chill in refrigerator until slightly thickened (1 hour). Gently fold in whipped cream. Pour filling into shell and chill in refrigerator until firm (about 1 hour).