Step 1: Prepare the Chocolate Graham Cracker Crust

1. Place the chocolate graham crackers in a food processor and pulse until fine crumbs form (or crush them in a sealed ziplock bag).
2. In a bowl, mix the crumbs with melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
4. Chill in the fridge for 15 minutes while preparing the filling.

📌 Pro Tip: For extra flavor, bake the crust at 350°F (175°C) for 8 minutes, then let it cool completely before adding the filling.

Step 2: Make the Mint Filling

1. In a large mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form.
2. Gently fold in the crème de menthe or mint extract. If desired, add a few drops of green food coloring for a vibrant look.
3. Fold in the mini marshmallows, ensuring an even mix.
4. Spread the filling evenly into the chilled crust and smooth the top with a spatula.

📌 Pro Tip: Taste the filling before adding it to the crust—adjust mint flavor as needed.

Step 3: Make the Chocolate Ganache Swirl

1. In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat in 30-second intervals, stirring in between, until smooth.
2. Drizzle the melted chocolate over the pie.
3. Use a toothpick or knife to swirl the chocolate into the filling for a marbled effect.

📌 Pro Tip: If you prefer a thicker chocolate layer, let the melted chocolate cool slightly before drizzling.

Step 4: Chill and Set

1. Cover the pie with plastic wrap or foil.
2. Refrigerate for at least 4 hours (overnight is best) to set the filling properly.

📌 Pro Tip: In a hurry? Freeze the pie for 2 hours for a quicker set.