Mint Crème Pie

Mint Crème Pie


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Looking to eat some pie? Try this new recipe! The creamy mint filling pairs perfectly with the the crumbly chocolate cookie crust.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 15.25 oz. package chocolate sandwich cookies
  • 4 tbsp butter, melted
  • 15 large marshmallows
  • 1 ½ cups of heavy whipping cream, divided
  • 1/4 a cup of Creme de Cocoa, clear
  • 1/4 a cup of Creme de Menthe, green

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In a food processor, add the chocolate sandwich cookies and pulse until they are fine crumbs. Then remove about ¼ of a cup of the sandwich cookies from the processor and set them aside. With the remaining crumbs left over, add them into a medium mixing bowl and combine it with the melted butter.
Pour the crumb mixture into a deep-dish pie plate and spread them out into an even layer on the bottom. With a large spoon, work the crumbs up the sides of the pie plate creating the crust, then set aside.
Combine the marshmallows and 1 cup of the heavy whipping cream in a large pot over medium heat and stir constantly. Once the marshmallows are melted completely remove them from the heat and pour in the creme de cocoa and creme de menthe. Make sure that the creme de menthe is fully mixed in. Then set the marshmallow mixture aside and let it cool for 10 minutes.
While the marshmallow mixture cools, beat the remaining heavy whipping cream until it becomes stiff and it until it peaks. Then, pour a third of the marshmallow mixture onto the whipped cream and fold it in. Keep repeating this step until everything is incorporated
Pour the mixture into the pie crust shell and top the pie with remaining crumbs and then place in the freezer uncovered for an hour. Then cover the pie and allow it to continue to freeze until solid. Then pull out the pie 10 minutes before serving.

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