1. In medium saucepan, combine marshmallows and milk. Heat until marshmallows melt, stirring constantly. Stir in the creme de menthe and creme de cacao. Chill until thickened, but not set. Fold in whipped cream. Pour into pie crust. Refrigerate for 3 hours, until set. Serve garnished with whipped cream and pistachio nuts.
