Grasshopper Pie Recipe with Marshmallow Mousse

Instructions:

1. Combine the cookie crumbs, melted butter, and salt in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Chill in the freezer for 20 minutes to set.
2. In a double boiler over low heat, combine the marshmallows and milk. Stir constantly until the mixture is smooth and velvety. Remove from heat and let it cool for about 10 to 15 minutes until it is just lukewarm to the touch.
3. In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold one-third of the whipped cream into the cooled marshmallow mixture to lighten it.
4. Gently fold in the remaining whipped cream and optional food coloring until no white streaks remain and the mixture is a uniform pale green. Pour the filling into the prepared crust.
5. Chill the pie in the refrigerator for at least 4 hours, or overnight, until firm. Before serving, garnish with whipped cream, chocolate shavings, and fresh mint.