2/3 cup semisweet chocolate chips
2 tablespoons heavy whipping cream
2 teaspoons shortening
1 cup finely chopped walnuts
35 large marshmallows
¼ cup milk
¼ teaspoon salt
3 tablespoons green crème de menthe
3 tablespoons clear crème d cacao
1 ½ cups heavy whipping cream, whipped
Chocolate curls, optional
Line a 9 inch pie plate with foil; set aside. In a large heavy saucepan, combine the chocolate chips, cream and shortening; cook over low heat until chips are melted. Stir in walnuts. pour into prepared pie plate; spread evenly over bottom and sides of plate. Refrigerate for 1 hour or until set.
In a large heavy saucepan, combine the marshmallows, milk and salt; cook over low heat until marshmallows are melted, stirring occasionally. Remove from the heat; stir in crème de menthe and crème de cacao. Refrigerate for 1 hour or until slightly thickened.
Carefully remove foil from chocolate crust and return crust to pie plate. Fold whipped cream into filling; pour into crust. Refrigerate overnight. Garnish with chocolate curls if desired.