1 baked pie shell
6 oz. semi-sweet chocolate morsels
2/3 c. milk, divided
40 large marshmallows
1/4 tsp. salt
3 Tbs. green creme de menthe
3 Tbs. white creme de cocoa
1 1/2 c. heavy cream, whipped
Combine over hot (not boiling) water, chocolate morsels & 1/3 c. milk
heat until morsels melt & mixture is smooth. Remove from heat
set aside. Combine over hot (not boiling) water, marshmallows, remaining milk & salt
heat stirring constantly, until marshmallows melt. Remove from heat. Add liqueurs
stir until blended. Transfer to large bowl. Chill in refrigerator until slightly thickened (about 30-40 minutes), stirring occasionally. Gently fold in whipped cream. Spread half of mint mixtture into baked pie shell. Using half of chocolate mixture, spoon dollops of chocolate over mint layer. Swirl in a figure eight pattern. Repeat layers. Chill until firm (about 2 hours).
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