180°C, 350°F, Gas Mark 4
Serves 8


1 ½ chocolate wafer cookies, crushed 2 oz melted margarine or butter
4 fl oz cup water 3 tblspns Irish whiskey
1 tblspn instant coffee 32 large marshmallows
2 fl oz coffee liqueur 12 fl oz chilled whipping cream
Few drops of green food colour if desired

Heat oven to 350 degrees. Mix chocolate wafer cookie crumbs and margarine. Press mixture firmly against bottom and side of pie plate, 9 x 1¼ inches. Bake 10 minutes; cool.

Heat water, instant coffee and marshmallows in 3-quart saucepan over low heat, stirring constantly, just until marshmallows are melted. Refridgerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until of proper consistency). Gradually stir in liqueurs. Beat whipping cream in chilled medium bowl until stiff. Fold marshmallow mixture into whipped cream. Fold in food colour. Pour into crust.

Sprinkle with grated semi-sweet chocolate if desired. Refridgerate about 4 hours or until set.