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This crème de menthe pie is a cool, creamy, no-bake dessert with a crunchy chocolate cookie crust, a fluffy mint-green marshmallow cream filling, and a silky chocolate ganache topping. Light, refreshing, and perfect for St. Patrick’s Day, Christmas, or any time you crave mint and chocolate.

Ingredients

  • 1 1/2 cups chocolate sandwich cookie crumbs (about 18 cookies, filling included)
  • 5 tablespoons unsalted butter, melted
  • 30 large marshmallows (about 8 oz)
  • 2/3 cup whole milk
  • 1/4 cup green crème de menthe liqueur
  • 2 tablespoons white crème de cacao (optional)
  • 1/2 teaspoon peppermint extract (optional)
  • 1 1/2 cups cold heavy whipping cream
  • 1 to 2 drops green gel food coloring (optional)
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream (for the ganache)
  • Chocolate shavings or crushed mint chocolate candies, for garnish

Instructions

  1. Make the crust: Stir the cookie crumbs and melted butter together until the mixture looks like wet sand.
  2. Press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Chill for 20 minutes, or bake at 350°F (175°C) for 8 minutes and cool completely.
  3. In a medium saucepan, combine the marshmallows and milk. Heat over low heat, stirring constantly, until the marshmallows are completely melted and smooth, about 5 minutes.
  4. Remove from the heat and stir in the crème de menthe, crème de cacao, and peppermint extract, if using. Add green food coloring for a brighter color, if desired.
  5. Transfer to a large bowl and refrigerate for 30 to 40 minutes, stirring occasionally, until cooled and slightly thickened but not set.
  6. In a chilled bowl, whip the cold heavy cream to stiff peaks.
  7. Gently fold the whipped cream into the cooled marshmallow mixture in two additions until no streaks remain.
  8. Pour the filling into the chilled crust and smooth the top. Refrigerate for 1 hour while you make the ganache.
  9. Make the ganache: Place the chocolate chips in a heatproof bowl. Heat 1/3 cup heavy cream until steaming, pour over the chips, and let sit for 2 minutes. Stir until smooth and glossy. Let cool for 10 minutes.
  10. Pour the ganache over the pie and spread gently to the edges. Garnish with chocolate shavings or crushed mint candies.
  11. Refrigerate for at least 4 hours, or overnight, until completely set. Slice with a hot, dry knife for clean cuts.

Notes

  • Make sure the marshmallow mixture is fully cooled before folding in the whipped cream, or the cream will deflate.
  • Do not let the marshmallow mixture set completely in the fridge. It should be thickened but still pourable.
  • Use a hot, dry knife for clean slices through the ganache layer.
  • For an alcohol-free version, replace the liqueurs with 1/2 teaspoon peppermint extract and an extra 2 tablespoons milk.
  • Clear or white crème de menthe will give a paler filling, so add green gel food coloring if you want a vibrant green.
  • Store covered in the refrigerator for up to 4 days.
  • To freeze, freeze the pie uncovered until firm, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
  • A classic Oreo crust works best, but a chocolate graham cracker crust is a good substitute.

Nutrition

Find it online: https://thefamilycooking.com/creme-de-menthe-pie/