Step 1
In a large bowl, miix softened ice cream, creme de cacao and creme de menthe thoroughly and set aside.
Step 2
In a food processor, grind graham crackers. While grinding, drizzle in a stream of the melted butter until all gone and well blended.
Step 3
Remove chocolate crumbs from processor bowl and spread into glass pie dish, going up the sides as much as possible. Sprinkle chocolate chips on bottom of crust. Microwave for 1 1/2 minutes to slightly melt chips. Do not attempt to spread evenly or crumbs will lift.
Step 4
Add ice cream mixture to crust and spread out evenly. Freeze for several hours or overnight.
Step 5
Remove pie from freezer and add toasted coconut to center of frozen pie, creating a nest. Next, add the jellybeans. Serve frozen.
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