Preparation time: 30 minutes. Chilling time: 3 to 4 hours. (One 9-inch pie.)

24 chocolate wafers
1/4 c. butter, melted
20 lg. marshmallows
1/2 c. milk
1/4 c. bourbon
1 tbsp. green creme de menthe
1 c. whipping cream
Gree food coloring (opt.)
1 oz. shaved unsweetened chocolate (optional)
Mint leaves, for garnish
Strawberries, for garnish (optional)

In a medium sized bowl, crush the chocolate wafers into fine crumbs. Add melted butter. Mix until crumbly. Pat the crumbs onto the bottom and sides of a 9-inch pie pan, reserving some of the crumbs for the topping.

Bake at 375°F for 8 minutes.

In a small saucepan, combine marshmallows and milk. Heat slowly, stirring frequently, until marshmallows melt and mixture is smooth and creamy.

In a bowl, combine bourbon and creme de menthe. Stir half into marshmallow mixture. Cool.

Whip the cream; fold in remaining liquor and food coloring (if used). Fold the marshmallow mixture into whipped cream.

Turn filling into the crust, spreading evenly. Refrigerate for 3 to 4 hours until filling is firm.

Sprinkle reserved crumbs and shaved chocolate, if used, on top of pie. Garnish with mint and strawberries.

Baking time: 8 minutes at 375°F.

Makes 8 servings. 1 9-inch pie.