Mr. Food's Mint Cream Pie

This frozen mint pie skips the fussy custard route and builds its filling from melted marshmallows instead. Six cups of mini marshmallows melted with milk create a smooth, stretchy base that sets up firm in the freezer while staying creamy on the tongue.

The creme de menthe does the heavy flavor work. A third of a cup gives the filling a cool, boozy mint punch that pairs beautifully with the chocolate cookie crust. A few drops of green food coloring push the color from pale to that classic mint-green you expect.

Folding in the whipped cream after the marshmallow base has partially set is the key step. If the base is still warm, it melts the cream and you lose all the airiness. Wait until it’s thick and partially gelled, then fold gently.

Let the pie sit at room temperature for 10 minutes before slicing. Straight from the freezer, it’s too hard to cut cleanly.

Pro Tips

• Stir the marshmallow mixture every few minutes as it cools so it sets evenly instead of forming a skin on top
• Use real whipped cream, not whipped topping from a tub. The flavor difference in a pie this simple is obvious
• Grate the chocolate garnish with a Microplane for fine, delicate shavings that melt on contact
• This pie freezes well for up to two weeks, covered tightly in plastic wrap

Variations

• Skip the creme de menthe and use peppermint extract (½ teaspoon) for a non-alcoholic version
• Crush some Andes mints or peppermint candies into the filling for texture
• Use a graham cracker crust instead of chocolate for a lighter flavor contrast