Mocha Frappe Pie

Crust:

• 1-1/4 cups chocolate cookie crumbs
• 3 Tablespoons sugar
• 1/3 cup butter, melted

Filling:

• 1/2 lb. (about 35-40) large marshmallows
• 3 Tablespoons sugar
• 1/2 cup evaporated milk
• 3 teaspoons instant coffee or espresso powder
• 1 cup (6 oz.) semi-sweet chocolate chips
• 1 cup heavy whipping cream

To make the crust: Preheat oven to 375 degrees F. In a medium bowl, mix all ingredients until well blended.
Press firmly onto bottom and up side of 9-inch pie plate.
Bake 8 to 10 minutes until set. Cool completely.
To make the filling: In top of a double boiler, combine marshmallows, sugar, evaporated milk and instant coffee/espresso powder.
Cook over boiling water, stirring occasionally,until marshmallows are melted. Remove from heat. (This can be done in the microwave, but be sure to keep a close eye on it so it doesn't boil over.)
Stir in chocolate chips until well blended. Cool completely.
Spread 3/4 cup of the cooled filling into the bottom of the cooled crust.
In a separate bowl, beat heavy cream until thick. Fold whipped cream into the remaining chocolate mixture. Pour over chocolate layer.
Chill at least 2 hours before serving.
Top with additional whipped cream, chocolate curls or chopped pecan if desired.