8 oz. chocolate cookie crumbs
1/3 c. brown sugar
1/2 c. chopped pecans
6 tbsp. melted butter

Mix ingredients together and press into pie plate. Bake at 325 degrees for 10 minutes. 2 tbsp. Creme De Menthe liqueur 1/2 c. whipping cream 6 tbsp. sugar Green food coloring 1/2 c. water 1 qt. vanilla ice cream 3 eggs whites 1/8 tsp. cream of tartar

Make syrup of 4 tablespoons sugar and water. Bring to a boil, covered; then uncover and boil for 7 minutes without stirring. Remove from heat. Cool, then stir in Creme De Menthe. Whip the cream and food coloring until stiff. Add 2 tablespoons of the cooled syrup. Put half of the ice cream into cooled pie shell. Freeze. Then spread with remaining ice cream. Freeze. Make meringue of the egg whites, 6 tablespoons sugar, and cream of tartar. Spread over top of pie. Keep frozen until ready to serve, then bake 4 minutes in 450 degree oven. Drizzle remaining syrup over slices of pie. Meringue is optional. If not used, do not bake. Remove pie from freezer about 7 minutes before serving.