Ingredients
Method
- Preheat the oven to 350°F.
- Add the Oreo cookies to a food processor and pulse until they become fine crumbs. Pour in the melted butter and blend until combined.
- Press the cookie mixture into a 9-inch pie plate. Bake for 10 minutes, then remove from the oven and let it cool completely at room temperature.
- In a saucepan over medium heat, add the marshmallows and half & half cream. Stir constantly for 5-10 minutes until the marshmallows melt and the mixture is smooth.
- Once smooth, remove from heat and cover with plastic wrap. Refrigerate for 20-30 minutes until the mixture cools to room temperature.
- Once cooled, whisk in the crème de menthe and crème de cacao until fully incorporated.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Using a spatula, fold the marshmallow mixture into the whipped cream.
- Add 8-12 drops of green food coloring (optional), folding it into the filling until the color is even.
- Pour the filling into the cooled pie crust, smoothing out the top. Cover with plastic wrap and refrigerate for 6-8 hours or until set.
- (Optional) Before serving, decorate the pie with whipped cream, fresh mint leaves, and crushed Oreo cookies.
Nutrition
Notes
This minty pie with a chocolatey base is a delightful dessert for St. Patrick’s Day. Feel free to add whipped cream and mint leaves for extra flair!