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| Servings |
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Ingredients
- 22.5 GF chocolate sandwich cookies
- 4.5 Tbsp butter melted
- 36 large marshmallows
- 1 cup half & half
- 1 1/2 cups heavy cream
- 3 Tbsp crème de menthe
- 3 Tbsp crème de cacao
- 1-2 drops peppermint extract as needed
Ingredients
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Instructions
Crust
- Place the cookies in a food processor and pulverize. Pour in melted butter, and blend.
- Place mixture in 10” pie plate that has been sprayed lightly with baking spray. Press crumbs into the bottom and up the sides of the pie pan, reserving a few extra to sprinkle over the pie later. Place in freezer while filling is made; at least 15 minutes.
Filling
- In a saucepan, heat the marshmallows and half-and-half over low heat, stirring constantly. As soon as it is smooth and combined, pour into 2-cup glass measuring cup and place in bowl of ice to cool. Stirring helps speed up the process.
- Once cool, add crème de menthe and crème de cacao. Taste and add more crème de menthe if needed. Add one or two drops of peppermint extract as needed for a stronger peppermint flavor.
- In a mixing bowl, beat heavy cream until stiff. Pour the cooled marshmallow mixture into the whipped cream and fold together gently.
- Pour the filling into the chocolate crust. Sprinkle the top with reserved cookie crumbs. Place the pie in freezer and freeze until very firm at least 2 hours or better overnight. Remove from freezer at least 10 minutes before serving.