Shelly's Recipe

* GRASSHOPPER SWIRL PIE*

Category: Pies - Cream and Custard

1 deep dish pie shell, baked
1 (6 oz) pkg semi-sweet chocolate chips
2/3 cup milk, divided
40 large marshmallows
1/4 tsp salt
3 tbsp cream de menthe and cream de cacao
1 1/2 cup heavy cream whipped

Melt, over hot (not boiling water) the chocolate chips and 1/3 cup milk, stirring until smooth. Remove from heat; set aside.

Melt marshmallows, remaining 1/3 cup milk and salt; stirring until smooth. Stir in liqueurs. Transfer to a bowl and chill until slightly thickened, about 30-40 minutes, stirring occasionally. Fold in whipped cream.

Spread 1/2 the mint mixture into the pie crust and dallop about 1/2 the chocolate mixture over mint layer and swirl. Repeat layers and chill until firm, about 2 hours.