After Dinner Mint Pie

Not too long ago reader of this blog contacted me to ask me what happened to my recipe for After Dinner Mint Pie. She said she had seen it on the blog, but couldn’t find it and wondered if I could email it to her. I hadn’t remembered a recipe like that, but with more than 1300 recipes on this blog, it very well could have been there, so I did a search of my own. As I thought, I hadn’t made an After Dinner Mint Pie. But I got to thinking, gosh that sounds pretty darned good. So, I started looking around on the Internet, found a number of different recipes, and then decided to come up with one on my own, a combination of those that I had seen, along with something that I hadn’t, namely a crust made out of mint Oreo cookies.

Coming up with the idea for this crust, I did not do alone. I was talking to my number two son, telling him about this pie. (Saying the word “pie” is certain to get his attention, and trust me, that attention was rapt.) I don’t like making a traditional pie  crust, so that was out of the question, then I wondered aloud, should I do graham cracker? Shortbread cookie? Chocolate cookie? Oreo cookie, or what? 

My son looked at me and said, “You know what you always say mom.” 

What I always say? What do I always say? “Life is short, eat dessert first,” I asked him. 

No, was the reply. 

“Chocolate is not meant to be shared.” He looked at me. 

“Give me chocolate or give me death?” I looked at him hopefully. 

No! I could tell he was getting frustrated. 

“Go big or go home!” he told me. He’s right, I do say that, a lot. 

Okay, MINT Oreo cookies it is.

You are going to love this pie, and so will your guests. The lively green color make it appropriate for both St. Patrick’s Day and Christmas, but don’t wait until those holidays to make this light, refreshingly delicious, pleasingly pastel, boozy dessert; the sooner the better!

After Dinner Mint Pie

1 15.25-ounce package Mint Creme Oreos
3 tablespoons unsalted butter
1/4 cup crème de menthe
1 7-ounce jar marshmallow cream
1-2 drops of peppermint extract, more or less to taste
4 drops green food coloring
2 cups heavy cream, whipped

Place Oreo cookies into the work bowl of a food processor; process until pulverized. Add melted butter, and process until mixed. Press crumbs into the bottom of a 9” pie plate, reserving 1/4 cup for topping. Place pie pan into freezer while you make the filling. Put marshmallow cream into a large mixing bowl, and slowly whisk in crème de menthe. Whisk in extract and food coloring. Carefully fold in whipped cream. Pour into prepared pan and return to the freezer. Allow to freeze for at least four hours. It will not freeze firm because of the crème de menthe, making it easy to slice when you’re ready to serve it. Serve sprinkled with remaining cookie crumbs, a drizzle of chocolate syrup, and a spritz of whipped cream.

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If you prefer your after dinner mints in a more portable form, be sure to try this Andes Mint Chocolate Chip Fudge.

This post is linked to:

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