Mint and chocolate come together in a creamy chilled pie you can serve by the slice. Our dark chocolate cookies crumble into a simply decadent crust.

1 Pie


4 Otis Spunkmeyer® Chocolate Cookies 

2 tablespoons melted unsalted butter

1/2 cup whole milk

1/4 cup fresh mint leaves

3 cups mini marshmallows

1 teaspoon mint extract

1½ cups heavy cream

  1. Process the chocolate cookies in a food processor until they are ground into a fine crumb. Remove 2 tablespoons of crushed cookies and set aside.  Add the melted butter to the remaining crumbs and pulse until it is combined.
  2. Press the mixture onto the bottom and sides of a 9-inch pie plate, Chill to harden.
  3. Heat the milk and mint leaves in a medium saucepan over low heat. Once the milk starts to foam, remove from heat and set aside. Allow to steep for 20 minutes.
  4. Strain the mint from the milk and place milk back into the saucepan over low heat. Add the marshmallows to the saucepan and return the milk to a gentle simmer, remove from the heat and continue stirring until the marshmallows have fully melted.
  5. Transfer to a heatproof bowl and whisk in the mint extract.  Place the bowl into a larger bowl filled with ice and stir until fully cooled.
  6. Whisk the cream until it starts to hold soft peaks. Fold into the cooled milk.  The filling should be thick but still soft, not dry, so that it is easy to scoop out of the bowl into the chilled pie crust.
  7. Spread the filling into the chilled chocolate pie crust base.  Refrigerate covered, and chill overnight or until firm, about 4 hours.
  8. Sprinkle the reserved 2 tablespoons of crushed cookie over the top of the pie, and garnish of fresh mint, if desired.

Recipe provided by Let Me Eat Cake

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