📝 About This Recipe
Transport yourself to the glamorous mid-century cocktail lounges of New Orleans with this ethereal, mint-green masterpiece. This no-bake chiffon pie combines the nostalgic punch of Crème de Menthe and Crème de Cacao with a silky marshmallow base and a crunchy dark chocolate crust. It is a sophisticated, refreshing dessert that balances botanical sweetness with the deep, earthy bitterness of cocoa.
🥗 Ingredients
The Chocolate Crust
- 24 pieces Chocolate Wafer Cookies (finely crushed into crumbs)
- 5 tablespoons Unsalted Butter (melted)
- 2 tablespoons Granulated Sugar
- 1/4 teaspoon Kosher Salt
The Mint Marshmallow Filling
- 7 ounces Large White Marshmallows (about 28-30 standard marshmallows)
- 1/2 cup Whole Milk
- 1/4 cup Green Crème de Menthe (for flavor and classic green color)
- 1/4 cup White Crème de Cacao (adds a subtle chocolate undertone)
- 1 1/2 cups Heavy Whipping Cream (very cold)
- 1/4 teaspoon Peppermint Extract (optional, for extra punch)
- 1-2 drops Green Food Coloring (optional, for a more vibrant hue)
Garnish and Topping
- 1/2 cup Heavy Whipping Cream (for whipped cream dollops)
- 1 tablespoon Powdered Sugar
- 1 ounce Dark Chocolate (shaved into curls)
- 8 pieces Fresh Mint Leaves (for decoration)
👨🍳 Instructions
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1
In a medium bowl, combine the crushed chocolate wafer crumbs, sugar, salt, and melted butter. Stir until the mixture resembles wet sand.
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2
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to ensure the base is even and compact. Chill in the freezer for 15 minutes to set.
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3
In a large heavy-bottomed saucepan over low heat, combine the marshmallows and the 1/2 cup of whole milk.
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4
Stir the marshmallow mixture constantly until completely melted and smooth. This should take about 5 minutes; do not let it boil.
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5
Remove the saucepan from the heat. Stir in the Crème de Menthe, Crème de Cacao, and peppermint extract. If you want a brighter green, add a drop of food coloring now.
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6
Transfer the marshmallow base to a large bowl and let it cool completely to room temperature, stirring occasionally. It must be cool but not set before adding the cream.
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7
In a chilled mixing bowl, beat the 1 1/2 cups of heavy cream until stiff peaks form. Be careful not to over-beat into butter.
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8
Gently fold about one-third of the whipped cream into the cooled marshmallow mixture to lighten it.
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9
Carefully fold in the remaining whipped cream using a rubber spatula. Use a slow 'over and under' motion to keep the filling airy and voluminous.
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10
Pour the minty filling into the chilled chocolate crust, smoothing the top with an offset spatula.
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11
Refrigerate the pie for at least 6 hours, or preferably overnight, until the filling is firm and set.
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12
Before serving, whip the remaining 1/2 cup of cream with powdered sugar. Pipe decorative stars or dollops around the edge of the pie.
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13
Garnish with dark chocolate shavings and fresh mint leaves for a professional, elegant finish.
💡 Chef's Tips
Ensure the marshmallow mixture is fully cooled before folding in the cream; if it's warm, the whipped cream will melt and the pie won't set. For the cleanest slices, dip your knife in hot water and wipe it dry between every single cut. If you prefer a non-alcoholic version, substitute the liqueurs with 1/2 cup milk mixed with 1 teaspoon mint extract and a drop of green coloring. Use high-quality chocolate wafers (like Nabisco Famous Wafers) rather than sandwich cookies for a more refined, less sugary crust. Do not rush the chilling process; this pie relies on the gelatin in the marshmallows to set properly over several hours.
🍽️ Serving Suggestions
Serve alongside a hot cup of dark roast espresso to cut through the creamy sweetness. Pair with a small glass of chilled Crème de Menthe on the rocks for a true retro experience. A drizzle of warm chocolate ganache over individual slices adds a luxurious touch. Serve on chilled plates to keep the mousse-like filling firm while eating. Top with a few fresh raspberries for a pop of tartness and beautiful color contrast.