1/4 c. butter
1 (6 oz.) pkg. semi sweet chocolate pieces
1/2 c. (firmly packed) brown sugar
2 eggs, slightly beaten
1 1/2 tsp. vanilla extract
1/3 c. flour
1 c. chopped pecans
1 (9 inch) baked pastry shell
6 marshmallows
2 tbsp. milk
3 tbsp. green Creme de Menthe
1 c. whipping cream

Combine butter and chocolate pieces in 2-quart glass mixing bowl. Microwave on high for 1 1/2 minutes or until softened. Stir until smooth. Beat in brown sugar and eggs. Stir in vanilla, flour and pecans. Pour into pastry shell, spreading evenly. Microwave on high for 5 minutes or until filling is puffed, rotating twice. Cool. Combine marshmallows and milk in glass mixing bowl. Microwave on high for 1 minute or until puffed. Stir until smooth. Stir in Creme de Menthe; cool. Add whipping cream to cooled marshmallow mixture; beat until thickened. Spoon onto cooled pie; spread to cover. Refrigerate for several hours.