Creme De Menthe Pie

This pie is pure minty, chocolate-edged indulgence. A butter-and-chocolate-cookie-crumb crust gets pressed into the pan and set in the microwave, then filled with a cloud of marshmallow, creme de menthe, and creme de cacao folded into whipped cream. Chill for four hours and you’ve got a dessert that tastes like a mint chocolate truffle in pie form.

The marshmallow base is clever. Melted marshmallows mixed with milk create a thick, stretchy foundation that sets up firm enough to slice cleanly but stays creamy on the tongue. The creme de menthe gives it that cool, green mint flavor while the white creme de cacao adds a subtle chocolate undertone without competing with the cookie crust.

The 20-minute chill before folding in the whipped cream is a timing detail that matters. Too warm and the cream deflates. Too set and it won’t incorporate. You want it thickened to the consistency of loose pudding.

Kitchen Tips

• Whip the cream to stiff peaks before folding. Soft peaks won’t hold the marshmallow mixture up and the filling will be thin.
• Use green creme de menthe for the classic mint-green color. Clear creme de menthe works but gives you a white filling instead.
• Chocolate curls on top aren’t just garnish. They add texture contrast against the smooth, creamy filling.

Variations

• Grasshopper pie: This is essentially a grasshopper pie. Add more creme de cacao for a boozier, more chocolate-forward version.
• Frozen version: Freeze for two hours instead of refrigerating for an ice cream pie texture that’s incredible in summer.