Oreo Mint Mousse Pie

“Dads are most ordinary men turned by love into heroes, adventurers, story-tellers and singers of song.” —Unknown

Looking ahead to next Sunday. Let's start with a chocolate treat that's irresistible, addictive, and oh so good!! The no-bake chocolate filling is amazing. Note this pie doesn't need a holiday to be on your table-it's good anytime.

Cooking Tips: 

• Plan ahead and keep a package of OREO cookies in the refrigerator. Cold cookies crumble better in the food processor as the inside cookie filling is sticky.   
• 2 vertical rows of a family-size package of cookies are enough cookie crumbs. 

Ingredients:
FOR THE CRUST:

• 2-1/2 cups Chocolate Mint OREO cookie crumbs or Nestle's Famous Chocolate Wafers
• 3 tablespoons butter, melted

FOR THE PIE:

• 30 large marshmallows
• 1/2 cup milk
• 6 ounces bittersweet or semi-sweet chocolate, chopped
• 1/2 teaspoon mint extract not peppermint or 3 tablespoons Creme de Menthe (liqueur)
• 2 cups heavy whipping cream, liquid
• 1 tablespoon powdered sugar
• 6 Mint OREO cookies, coarsely chopped for topping 

Directions: 

• Preheat the oven to 350 degrees. Process cookie crumbs first then add in melted butter. Pulse again to combine chocolate cookie crumbs with melted butter. Press the mixture into a 9-inch pie pan. Bake for 8 minutes. Cool completely.
• In a medium saucepan, combine marshmallows and milk over medium heat. Cook, stirring constantly, until melted and smooth. Add in broken pieces of chocolate and stir more until all is incorporated.  
• Remove from heat and stir in extract or liqueur, blend until smooth. 
• Pour mixtures into a bowl to cool. 
• With an electric mixer, beat cream and powdered sugar until stiff peaks form. 
• Fold 1/4 of the remaining whipped cream into the chocolate mixture. Then fold the chocolate mixture back into the remaining whipped cream.
• Spread the chocolate mint filling into the cooled crust. Refrigerate for 30 minutes. Top the pie with chopped Mint Oreos. Cover with a sheet of wax paper. Refrigerate for at least 4 hours before serving.