This light, silky mint and chocolate pie is a classic. Being a frozen pie, it's very forgiving. I've included our original family recipe for a small pie and ingredients for a more modern size. Due to the changes in marshmallow sizes if you end up with some extra filling, don't worry! You can freeze it separately for a minty treat!
Pour crumb mixture into the pie pan. Using the back of a large spoon or fingers, press crumbs into the pie pan evenly on the bottom and sides to form a crust. Place in the freezer.
Add the Crème de Menthe into the marshmallow mixture and stir or whisk to combine. Note: the Creme de Menthe may settle in the bottom of the bowl but will be further incorporated in the last filling step. Allow the mixture to cool slightly, about 10 minutes.
Using a standing or hand held mixer, whip heavy whipping cream until firm peaks appear. Fold/stir into the green marshmallow mixture. Whisk lightly at the end as needed to ensure the mixture is combined well.
Pour into prepared pie crust (TIP: place the prepared crust on a baking sheet if needed to allow it to stay level in the freezer). Sprinkle the remaining 1/4 cup of cookie crumbs on the top and place in the freezer. Freeze until firm.
*ORIGINAL CRUST NOTE: I made my pie gluten free and used Pamela’s Products ‘Extreme Chocolate Mini Cookies’ to make the crust. They are dark and rich; gluten-eating or gluten-free diners will love this crust. To make the required amount of crumbs about 2 packages of the cookies will be used. I put them in my food processor to process them into crumbs. UPDATE: Since this notation I've used a variety of gluten-free cookie brands to make into crumbs all with great success (including the sandwich cookie note in the blog post!)
**Marshmallow sizes seem to continually change. The size marshmallows used for this pie are what have been traditionally been known are 'regular' as opposed to mini marshmallows (or large or jumbo). Now that there is an increased range of sizes and brands I've added a link to the type of marshmallows I typically use in the recipe as a guide.