28 chocolate creme filled sandwich cookies (recommended: Oreo or Newman-O's)
2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
3 tablespoons soft unsalted butter
3 cups mini marshmallows
1/2 cup whole milk
1/4 cup creme de menthe
1/4 cup creme de cacao blanc
1 1/2 cups heavy cream
Few spots or drops green food coloring, optional
1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
Make Ahead Note: The pie can be made 1 to 2 days ahead. When chilled and firm, tent with aluminum foil (try not to touch surface with foil as it will leave marks) and store in the refrigerator. Decorate just before serving. The pie will keep 3 to 4 days total. Freeze Note: The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap the pie (still in its tart pan) in a double layer of plastic wrap and a layer of foil. To thaw, unwrap the pie and tent with foil (try not to touch surface with foil as it will leave marks), then thaw overnight in the refrigerator. Decorate before serving.
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