25chocolate crème filled cookiessomething similar to original Oreos
4tablespoonsunsalted buttermelted
Pie Filling:
2cupsheavy whipping cream
7ouncesmarshmallow crème1 jar
¼cupcrème de menthe
Instructions
To Make the Crust:
Place the chocolate cookies with crème filling in a food processor. Pulse until fine crumbs form. Transfer the crumbs to a large mixing bowl.
25 chocolate crème filled cookies
Pour in the melted butter, and stir to combine. Place the crumbs in a 9-inch pie dish, and use the bottom of a ramekin or heavy glass to press the crumbs in an even layer and up the sides.
4 tablespoons unsalted butter
Place the pie dish in the refrigerator or freezer until you’re ready to add the filling.
To Pie Filling:
In a large bowl, beat the heavy whipping cream on medium speed until stiff peaks form, about 4 to 6 minutes. Set aside.
2 cups heavy whipping cream
In a separate large bowl, beat together the marshmallow crème and crème de menthe until well combined. Then, fold in the whipped cream.
7 ounces marshmallow crème, ¼ cup crème de menthe
Pour the filling into the prepared pie crust, and refrigerate for 4 to 6 hours or freeze for 3 to 4 hours. Garnish with additional crushed cookies or whipped cream if desired.
Serve cold, and refrigerate leftovers for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice (⅛ of the pie). Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.