1 1/4 cups chocolate wafer crumbs (approx. 32 wafers)
1/3 cup butter, melted
1 pkg (6-oz) chocolate-covered mint wafer candies
4 cups miniature marshmallows
1/4 cup sugar
2 tbsp butter
1/3 cup green creme de menthe
1 1/2 cups whipping cream, whipped
Preheat oven to 350 degrees.
Combine the wafer crumbs and melted butter; mix well. Press evenly onto the bottom and up the sides of a 9-inch pie plate. Bake at 350 degrees 6 to 8 minutes; let cool completely before filling.
Cut three of the mint candies in half diagonally; set aside. Reserve ten whole candies for garnish; chop remaining candies and set aside.
In the top of a double boiler combine the marshmallows, sugar, and the 2 tablespoons butter. Bring water in the bottom to a boil then reduce the heat to low. Cook mixture until the marshmallows are melted, stirring often. Remove from the heat and stir in the creme de menthe. Allow to cool to room temperature.
Fold in the chopped candies and the whipped cream. Spread the filling evenly into the pie shell. Arrange the reserved candy halves in the center of the pie as decorations. Cover and freeze until firm.
Make tiny shavings out of the reserved whole candies by pulling a vegetable peeler down the sides. Use to garnish the pie before serving.