Grasshopper Pie

• Preheat oven to 425°F.

Crust

• In a bowl, mix crushed Oreo cookie halves and 6 tablespoons of the butter. A small handful of the crumbs should hold together when you squeeze it in your fist. If it crumbles apart, add additional water, 1 tablespoon at a time, until it holds together
• Pat into bottom and up sides of 10 inch pie dish. Press firmly with the bottom of a cup to tamp down and compact the crust into the pie dish.
• Bake in oven for 5 to 10 minutes; remove from oven and cool completely.
• Once cooled, place in freezer to chill.

Filling

• In saucepan over medium heat, warm the milk until steaming, but not boiling. Add the marshmallows and stir gently until the marshmallows have melted.
• Remove the pan from heat and cool to room temperature, then chill in the fridge until cool to the touch.
• Add extracts and food coloring to mixture, mix well.
• With a hand mixer or a stand mixer, whip the the cream until it forms stiff peaks. Fold the whipped cream into the milk and marshmallow mixture in three separate additions. Continue folding and gently mixing until no more streaks of white remain.
• Pour the filling into the crust and freeze for at least 3 hours. Cover loosely with foil after 3 hours if you're going to leave it in the freezer longer.
• Top with chocolate shavings and serve.