No Bake Mint Chocolate Pie (Print Version)
# Ingredients:
→ Oreo Pie Crust
01 -
28 Mint Oreo Cookies, crushed into fine crumbs, plus additional Oreo crumbs for pie topping
02 -
5 tablespoons Unsalted Butter, melted
→ Mint Pie Filling
03 -
14 oz Marshmallow Creme or 24 large marshmallows, softened
04 -
2 cups Heavy Whipping Cream, whipped
05 -
⅓ cup Crème de Menthe
# Instructions:
01 -
Using a food processor, process the Oreos into fine crumbs. Add melted unsalted butter and pulse until fully combined. Press the mixture into the bottom and sides of a 9-inch pie plate using a spatula or the bottom of a measuring cup, then smooth and level. Place the pie plate in the freezer for 30 minutes to 1 hour to firm up.
02 -
Soften marshmallow creme in a large microwaveable bowl by heating it at full power for no more than 45 seconds. If using large marshmallows, melt them in a saucepan over medium heat, stirring frequently, then let cool completely.
03 -
In a medium mixing bowl, use a hand mixer or a stand mixer fitted with the whisk attachment to beat the heavy whipping cream until it forms whipped cream, about 4 minutes.
04 -
Combine softened marshmallow creme and crème de menthe in a large bowl, mixing until well blended. Gently fold in the whipped cream until fully incorporated.
05 -
Pour the mint pie filling mixture into the chilled Oreo crust. Top with additional Oreo crumbs, then chill in the freezer for 5-6 hours or overnight. Before serving, let the pie sit at room temperature for 10-15 minutes.
# Notes:
01 -
14 ounces of marshmallow creme equals two 7-ounce jars. If substituting Crème de Menthe, use ⅓ cup milk with 1 teaspoon peppermint extract and 7-8 drops of green food coloring.
02 -
You can use a pre-made Oreo pie crust instead of making one from scratch. Baking instructions for the crust are also provided.