Mix all ingredients in medium bowl until soft dough forms.
Press firmly and evenly against bottom and sides of ungreased pie plate.
Bake 12 to 15 minutes or until lightly brown.
Cool completely.

Preheat oven to degrees.
Heat milk and marshmallows in 3 quart saucepan over low heat, stirring constantly, just until marshmallows are melted.
Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly on spoon.
If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.
Gradually stir in liqueur.
Beat whipping cream in chilled medium bowl with electric mixture on high speed until soft peaks form.
Fold marshmallow mixture into whipped cream.
Spread into pie crust.
Sprinkle with grated chocolate.
Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
Store covered in refrigerator.