This mint-green chiffon-style pie was a hit in the old-time diner scene. The name is actually borrowed from the mint-flavored cocktail, popularized in the South in the 1950s and ’60s, which also features crème de menthe and crème de cacao.
Ingredients
- 1 (15.25-ounce) package mint creme chocolate sandwich cookies
- 6 tablespoons (¾ stick) unsalted butter, melted
- 40 large marshmallows
- 2⅓ cups heavy cream
- ¼ cup crème de cacao, clear
- ¼ cup crème de menthe, green
- Vanilla ice cream, for serving
How to Make It
- Reserve ¼ cup chocolate sandwich cookies, and place the remaining cookies in a food processor and pulse until they are fine crumbs. Put the crumbs into a medium bowl and combine with the melted butter.
- Pour the crumb mixture into a deep dish 9-inch pie plate and spread it in an even layer over the bottom.
- Using a large spoon or dry measuring cup, work the crumbs up the sides of the pie plate, creating the crust. Set aside.
- In a large pot, combine the marshmallows and 1 cup of the heavy cream over medium heat, stirring continously.
- Once the marshmallows are completely melted, remove from the heat and pour in the crème de cacao and crème de menthe. Mix thoroughly.
- Set the marshmallow mixture aside to cool for 10 minutes.
- While that cools, beat the remaining heavy cream in a large bowl until it holds stiff peaks.
- Pour one-third of the marshmallow mixture into the whipped cream and fold in.
- Repeat two more times, until all is incorporated.
- Pour into the pie shell. Freeze, uncovered, for 1 hour.
- After 1 hour, cover the pie and freeze until solid, about 5 hours or up to overnight.
- Pull out the pie 10 minutes before serving. Cut into slices and serve with ice cream and the reserved cookies.
