Ingredients
Method
Preparation
- Preheat the oven to 350 degrees F.
- Pulse the chocolate cookies in a food processor until finely ground.
- Add melted butter and pulse until mixture resembles wet sand.
- Press cookie mixture into a 9 inch pie plate to form a crust.
- Bake for 10 minutes. Allow to cool completely.
Filling
- Warm marshmallow creme in a microwave for 30 seconds to soften.
- Stir in creme de menthe and creme de cacao until smooth.
- In a mixing bowl, whip heavy cream until stiff peaks form.
- Fold in marshmallow mixture and green gel food coloring until uniform.
- Spoon filling into cooled crust and freeze for 6 hours.
- Garnish with crushed cookies before serving.
Notes
Keep the pie tightly covered in the refrigerator if you plan to serve within a day; for firmer slices and longer keeping (up to two weeks), store it in the freezer wrapped in plastic and foil. Thaw in the refrigerator for 30–60 minutes before serving for the ideal, sliceable softness.