| Level: | Easy |
| Total: | 4 hr 25 min |
| Prep: | 15 min |
| Inactive: | 4 hr |
| Cook: | 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 28 chocolate creme filled sandwich cookies (recommended: Oreo or Newman-O’s)
- 2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
- 3 tablespoons soft unsalted butter
- 3 cups mini marshmallows
- 1/2 cup whole milk
- 1/4 cup creme de menthe
- 1/4 cup creme de cacao blanc
- 1 1/2 cups heavy cream
- Few spots or drops green food coloring, optional
- 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
Instructions
- Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
- Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.
- Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
- Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme de cacao. Leave until cool.
- In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
- When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.
- Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.
- Crush the remaining cookie and sprinkle it over the top of the pie before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 438 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 32 g |
| Protein | 3 g |
| Cholesterol | 59 mg |
| Sodium | 163 mg |
Reviews
I wasn’t really sure what to expect from this very simple recipe, but Nigella never does me wrong. If you need a quick, easy no-bake dessert, you’ve found it. The flavors are delicate, and the filling texture could pass for ice cream. I read the other reviews that recommended different cookies for the crust; oreos really do turn out just fine. I melted the butter instead of just softening it. If you ever need a chocolate cookie crust for any recipe, you can’t go wrong with this one. The bits of dark chocolate intensify the flavor. I had a problem with alcohol leaking from the bottom of my tart pan. I found that putting some wax paper on a cookie sheet, putting the pie on the sheet, and freezing it worked best to cut down on mess. I didn’t even bother covering it; the alcohol keeps it from becoming a frozen brick. I’ve made this both by putting the pie in the fridge and putting it in the freezer. It’s easier to handle and slice right out of the freezer. The fridge pie leaked more and slipped off of the crust, when I tried to cut it.
I just made this last night for a St. Patrick’s Day dinner. After reading all the reviews I whipped the cream longer before I added the marshmallow mixture. It came out great without freezing it!! I did use Mint Oreo’s as my base. Some of my guests had seconds! I will make this again especially for St. Patty’s Day.
I rate it for taste as a 5, for coming out perfect, more a 4.25. Like other comments, I would beat the cream stiffer, and also use more fridge time or freezer time. I let it sit in the fridge for about six hours and when I saw it jiggle a bit I moved it to the freezer for another two before cutting. Was a tad loose on the bottom, but tasted great. I would also not try to crumble an Oreo cookie as the creame filling does not crumble well, shaved choc. would be so much better. Being a taste nut, I also put in about 50% more liquor in mine than suggested. If you like the grasshopper drink, you will like this pie………………
update…….tried it a second time and whipped the cream so that it quite stiff, added 1/3 cup of each creame of liquor, and just froze it. Worked out quite well, almost like eating an icecream cake……also topped with whipped cream and shaved chocolate……very good. Make it a 4.5. Five’s are hard to come by……
Very good, but much better frozen! It was too soft only chilled in the refrigerator. I left it chilled all night and most of the day and I felt it was too soft. I froze it and it was much better.
used chocolate crumbs and butter with the chopped chocolate pieces to create crust instead of oreos. was very tasty but would probably allow cream to whip longer and be “stiffer” prior to adding to marshmallow mix. definitely needs overnight refrigeration and not just the four hour minimum stated. recipe worked well to fill a one inch tall, 11 inch diameter tart pan and decorated with chocolate curls instead of crumbs or broken cookie–not only did i not have the cookie but thought a broken up oreo cookie would be less appetizing and attractive than delicate chocolate curls.
I made this for Thanksgiving and it was just super. It was minty and melted in our mouths…
Thank you so much for a great pie.
Thank you so much for a great pie.
100% glorious. The recipe worked like a dream and the finished product is heaven itself. Just to confirm, the mixture probabily curdled due to the marshmallow mixture not being properly cooled or due to the milk and mallows reaching boiling point rather than a gentle simmer prior to adding to the whipped cream. Also just to clarify, it’s the good old british bourbon biscuit that Nigella used. Trust me, I have the recipe book here in front of me right now!! ;
Amazing recipe!!!! Totally delicious. I used chocolate Oreos in the base which I think complimented the filling perfectly. This has just become my dessert of choice for dinner parties. :-
I followed the recipe as described but for some reason when I mixed the cream into the marshmallow it curdled. Anyone have any ideas???
This is a great idea – easy to make – I used review idea and used chocolate chip ice cream – worked great (yes, really, really thaw before spreading). Everyone thought I had bought an ice cream cake. Saved a bunch of money. Will keep this one for summer fun.