In a mixing bowl, add in the cookie crumbs and butter. Stir until it looks like wet sand.
Press the crumbs into an 8-inch pie plate. Place into the freezer for at least 10 minutes to firm up. I leave mine in there until the filling is done.
In a large saucepan over low heat, add marshmallows and half-and-half. Stir occasionally until completely melted.
Fill a large bowl with ice cubes to cool the marshmallows and half-half down.
Place the hot saucepan into the bowl of ice. Stir to help the mixture cool down faster.
Once the marshmallow mixture is cooled down, add in both liqueurs and food coloring. Give the marshmallow mixture a taste to make sure the creme de menthe taste is to your liking. To add more of the liqueurs, begin by adding it by the teaspoon.
In a mixing bowl, add in the heavy cream. Mix on medium until the cream is whipped into stiff peaks.
Pour the marshmallow mixture into the whipped cream and carefully fold.
Once the mixture is completely incorporated, add it into the store-bought graham cracker crust.
Place the pie into the freezer for at least 2 hours to firm up.
Remove the pie from the freezer about 10-15 minutes before cutting and serving it.
For a short cut, you can use a store-bought chocolate crust instead of making one. This recipe was adapted from The Pioneer Woman.