What You Need
16 whole Oreo cookies
2 tablespoons butter, melted
2/3 cup half and half
24 large, or 2 cups small, marshmallows (can use a container of marshmallow fluff)
1 cup heavy whipping cream
2 ounces green creme de menthe liqueur
2 ounces creme de cacao liqueur
Extra cookie crumbs for sprinkling (optional)
Place the cookies and melted butter into a food processor or blender and pulverize. (You can crush them in a large resealable bag if desired.) Pour into a 9-inch pie pan and press into the bottom and up the sides of the pan. Set aside.
Heat marshmallows and half-and-half in a saucepan over low heat, stirring until melted and combined, Cool to room temperature.
Once cool, add creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. In a mixing bowl, beat whipping cream until stiff. Pour marshmallow mixture into the whipped cream and fold together gently.
Pour filling into chocolate crust. Sprinkle extra chocolate crumbs over the top if desired. Place pie in the freezer and freeze until very firm, at least two hours.
Remove from freezer ten minutes or so before you want to slice and serve. Makes 12 servings.
Tip: If you’re making this for St. Patrick’s Day, you can add a couple of drops of green food color for a greener pie!