Ever Ready missed
but fear not with the Luck of the Irish behind me
the day has been saved to make this pie. I didn't even have to grocery shop as I had all the ingredients. Yesterday's grocery store experience was a bit of nightmare with so much panic buying and checkout lines down the aisles. While I am not minimizing the potentially dangerous situation we all are in panic buying does not serve the community well at this time either depleting necessary items. I was unable to find a bag of sugar! Thank heavens we have enough paper products as the shelves were bare.
but fear not with the Luck of the Irish behind me
the day has been saved to make this pie. I didn't even have to grocery shop as I had all the ingredients. Yesterday's grocery store experience was a bit of nightmare with so much panic buying and checkout lines down the aisles. While I am not minimizing the potentially dangerous situation we all are in panic buying does not serve the community well at this time either depleting necessary items. I was unable to find a bag of sugar! Thank heavens we have enough paper products as the shelves were bare.
Oreo Mint Mousse Pie is guaranteed to put a spring in your step after a few heavenly bites.
With a chocolate crumb crust, a minty chocolate mousse filling, and a Mint OREO garnish, this chocolate pie is sure to be a hit with chocolate and mint lovers everywhere!
Recipe adapted from letsdishrecipes.com
INGREDIENTS FOR THE CRUST:
- 2-1/2 cups Mint Oreo cookie crumbs
- 4 tablespoons butter, melted
FOR THE PIE:
- 30 large marshmallows or 1 bag of miniature marshmallows
- 1/2 cup milk
- 6 ounces bittersweet or semi-sweet chocolate, chopped
- 1/2 teaspoon mint extract not peppermint extract or 3 tablespoons Creme de Menthe (liquer)
- 2-1/4 cups heavy whipping cream
- 6-8 Mint OREO cookies, coarsely chopped
DIRECTIONS:
- Preheat oven to 350 degrees. Combine chocolate cookie crumbs in a food processor, breaking cookies in half before putting into the food processor. Add in melted butter and mix well in the processor. Press cookie crumb mixture into a 9-inch pie pan. Bake for 8 minutes. Cool completely.
- In a medium saucepan, combine marshmallows and milk over medium low heat. Cook, stirring constantly with a wooden spoon until melted and smooth.
- Remove from heat, stir in chopped chocolate and mint extract or Creme de Menthe. Whisk mixture until smooth; set aside to cool slightly.
- With an electric mixer, beat cream until stiff peaks form. Carefully fold whipped cream into the chocolate mixture until color is chocolatey.
- Spread the chocolate mint filling into the cooled crust. Refrigerate for 30 minutes. Garnish pie with chopped Mint Oreos and refrigerate for at least 4 hours before serving. Cover with a sheet of wax paper.
No comments:
Post a Comment