| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 5 min |
| Inactive: | 2 hr 25 min |
| Cook: | 10 min |
| Yield: | 12 servings |
Ingredients
- 32 chocolate sandwich cookies
- 2 tablespoons butter, melted
- Two 7-ounce containers marshmallow creme
- 2/3 cup half-and-half
- 2 tablespoons creme de menthe liqueur, or more to taste
- 2 tablespoons creme de cacao liqueur
- 1 to 2 drops green food coloring, optional
- 1 cup heavy cream
Instructions
- Throw the cookies and melted butter into a food processor and pulverize. (Or, if you have some aggression or energy to expend, you can crush them in a large resealable plastic bag using a rolling pin!) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside.
- Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it’s all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using.
- In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs.
- Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 375 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 3 g |
| Cholesterol | 32 mg |
| Sodium | 165 mg |
Reviews
As written I give this 4 stars.
I use about 2and 1/2 or 3 TB. butter for the crust and then I add enough to my liking to the pie pan.
Then I whip the marshmallow creme and whipping cream together until stiff.
I only use 1/2 a cup of half and half.
I use the green cream de menthe.
I gently fold everything until combined and freeze covered at a minimum overnight.
This produces a creamy, well set pie for me.
I use about 2and 1/2 or 3 TB. butter for the crust and then I add enough to my liking to the pie pan.
Then I whip the marshmallow creme and whipping cream together until stiff.
I only use 1/2 a cup of half and half.
I use the green cream de menthe.
I gently fold everything until combined and freeze covered at a minimum overnight.
This produces a creamy, well set pie for me.
Sounds great, still need to try. FYI, creme de menthe can be purchased clear OR green!
I made this in a 10 inch round pie plate. The cookie crust came out way too, so I added another tbs butter. The crust was way too thick on the bottom, which I didn’t realize until I was cutting it for everyone, The mint taste was very light and you couldn’t even taste the cocoa. All in all, it was just ok and it was very soft even after freezing for 7 hours.
This pie did not set up after 48 hours in the freezer. I followed the video and recipe to a tee. Very disappointing in presentation, but tasted ok. Any suggestions on what I might have done wrong would be welcome.
Doesn’t always set up right for us, but it’s so delicious we don’t mind. I made this for the first time a few years ago and my son asks for it every Christmas now — it’s become our family standard Christmas dessert. I usually melt a box of Andes mints in with the marshmallow fluff.
This is my favorite pie that I have ever tasted. I like a little more of the creme de menthe laquer than the creme de cocoa laquer. It has more flavor. We got our liquor at a regular liquor store. When we made this last year, it was so delicious. We didn’t use the Oreo crust. We used Trader Joe’s butter Cookies and it was a hit.
My sons favorite!!! Great bribe when I want him to get a hair cut. Had no problem with the green creme de menthe and hate using food coloring so worked out great. Used mint Oreos as someone ate the Oreos when I wasn’t looking. Added extra tablespoon creme de menth to get soft color. We had no problem with it getting soft. Wonder if someone under beat the cream or added it to fluf when it was warm making it too soupy before freezing.
My mother and I love this pie! It is delicious! We added a little more creme de Menthe so it tasted nice and boozy. We also found the green stuff and didn’t need to add food coloring. 2 hours was nowhere near enough time to set it up. That might have had to do with the additional liquor. It needed overnight and we cut it frozen because the edges do start to defrost. There was about a half cup or more filling that wouldn’t fit. Next time I will make a little mini pie in a mug. The crust was very thick and I think it could spare some for a mini pie. The filling is so good I don’t want to waste it!
The filling was definitely tasty, but the pie kept getting mushy as it sat out at room temperature when served so I had to keep putting it back in the freezer to harden up again. I used one box of Nabisco Famous Chocolate Wafers for the crust instead of the Oreo cookies that Ree used in her recipe and used about six tablespoons of butter because I felt the crumbs weren’t holding together well enough. Despite Ree’s comment that they don’t make the dark green creme de menthe like they did in the 70s’ anymore, my liquor store did have it and I wondered if that would have given the same color to the pie filling without using the green food coloring, but I didn’t chance it and used the clear crème de menthe like Ree did. Overall, this was a fun, tasty pie – just wish it would have maintained the firmness after it came out of the freezer. Interested in hearing if anyone else had this problem.
LOVE YOUR RECEPIES YOUR FAMILY AND YOUR RANCH