1 1/2 c. graham cracker, shortbread, or vanilla wafer crumbs
1/4 c. melted butter
20 lg. marshmallows or 1 sm. jar marshmallow creme
1/4 c. half & half or whole milk
1 c. whipping cream
3 tbsp. creme de almond
2 tbsp. Coconut Ameretto
1 tbsp. creme de cacao
1/4 c. sliced almonds, toasted
Sprig of mint (optional)

Mix crumbs with melted butter. Press into an 8 inch pie pan, coating bottom and sides evenly. Bake at 375 degrees for 10 minutes. Cool. Combine marshmallows and half & half or milk into bowl. Place over hot water and stir until marshmallows are melted. Whip cream. Fold in creme de almond, Coconut Amaretto, and creme de cacao. Fold mixture into marshmallow mixture. Spread into cooled pie shell. Chill for 4 hours or until pie is set. Sprinkle with almonds. Garnish with mint leaf and serve.

The three liqueurs may be substituted using 1 teaspoon almond and 1/2 teaspoon vanilla extract. Blend in a few drops of red food coloring to achieve the pink hue, since the pale pink color and the classic flavor of this pie comes from the creme de almond.