Mint Chocolate Oreo Pie (Print Version)
# Ingredients:
→ Oreo Pie Crust
01 -
28 Mint Oreo Cookies, crushed into fine crumbs, plus additional for topping
02 -
5 tablespoons unsalted butter, melted
→ Mint Pie Filling
03 -
14 oz (396g) marshmallow creme or 24 large marshmallows, softened
04 -
2 cups heavy whipping cream
05 -
⅓ cup Crème de Menthe
# Instructions:
01 -
Process Mint Oreo cookies into fine crumbs using a food processor. Add melted butter and pulse until fully combined. The mixture should be soft and easily moldable.
02 -
Press the mixture into the bottom and sides of a 9-inch (23cm) pie plate using a spatula or the bottom of a measuring cup. Smooth and level the surface. Place the pie plate in the freezer for 30-60 minutes to firm up.
03 -
Soften marshmallow fluff in a large microwave-safe bowl for no more than 45 seconds at full power. If using large marshmallows instead, melt them in a saucepan over medium heat while stirring frequently, then allow to cool completely.
04 -
In a medium mixing bowl, beat the heavy whipping cream using a hand mixer or stand mixer with whisk attachment until stiff peaks form, about 4 minutes. Set aside.
05 -
Add Crème de Menthe to the softened marshmallow mixture and blend thoroughly. Gently fold in the whipped cream until completely incorporated.
06 -
Pour the mint filling into the chilled Oreo crust. Sprinkle additional Oreo crumbs on top for garnish. Freeze for 5-6 hours or overnight. Allow pie to stand at room temperature for 10-15 minutes before slicing.
# Notes:
01 -
Store any leftovers in the freezer or refrigerator for up to one week.