I wanted to make this pie for the longest time, the gorgeous pastel green creme de menthe cloud-like marshmallow filling, along with the oreos was enough to appeal to the adult and the kid in me alike! So a couple of weeks ago I finally had the perfect excuse to make it has it was Halloween and my step kids were visiting. It is beautiful, light and minty and tastes superb with an oreo base. The recipe is from the book Kitchen by Nigella Lawson. It was not all smooth sailing however, as there is something weird about this recipe which makes the whole cream and marshmallow mixture split if you beat it even slightly two long. My mixture split twice, before I finally got it right. I was petrified that it would happen again the last time I made it and found the recipe a bit frustrating I have to say.
So after a bit of googling and reading about some other failed attempts by people on the internet on the same recipe, I decided to give it a last go and not whisk the final mix more than necessary. If you do attempt it please don’t whisk the marshmallow mixture into the cream for too long, be sure to turn off the heat under the marshmallows as soon as they start frothing in the milk and be really gentle and quick about it and make sure the mixture has cooled completely before you fold it into the whipped cream.
I used chocolate Oreos with chocolate cream and dark chocolate chips instead of chopped chocolate in the base. The chocolate chips really added a lot of nice crunch to the base.
28 chocolate creme filled sandwich cookies (recommended: Oreo or Bourbon biscuits)
2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
3 tablespoons soft unsalted butter
3 cups mini marshmallows
1/2 cup whole milk
1/4 cup creme de menthe
1/4 cup creme de cacao blanc
1 1/2 cups heavy cream
Few spots or drops green food coloring, optional
1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.
Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme de cacao. Leave until cool.
In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.
Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.
Crush the remaining cookie and sprinkle it over the top of the pie before serving.