Mint Green Pie | St. Patrick's Day Recipe with Vincenzo's Plate

Start with a package of mint green Oreo cookies (or regular Oreo cookies) and set aside one cookie.

Add the Oreo cookies to a food processor and blend until fine.

Add 5 tablespoons of melted butter to the crushed cookies and mix well.

Transfer the mixture to a small spring form pan and press it down to form the crust, pushing it up the sides as well.

Grind up some more Oreo cookies to fill in the bottom of the crust and press down.

Refrigerate the crust for 30 to 45 minutes to firm up.

In a pot, add 1 cup of whole milk and melt 1 package (10.5 oz) of marshmallows over medium heat, using a larger pot to allow for expansion.

Once melted, turn off the heat and add 1 teaspoon of mint extract and mix well, then add green food coloring and mix until combined.

In a cold mixing bowl, add 1 and 1/2 cups of heavy whipping cream and whisk on high until stiff peaks form.

Fold the marshmallow and mint mixture into the whipped cream until no white streaks remain.

Chop 10 Andes Candies into small pieces and mix them into the filling.

Pour the filling into the prepared crust and spread it evenly.

Refrigerate the pie for 4 to 5 hours until firm.

Remove the pie from the spring form pan and decorate with whipped cream and shaved chocolate from a candy bar.

Equipment Needed

Spice Level:

Allergens