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Cookie Crumb Crust:
2 cups sugar cookie crumbs
1/2 melted butter or margarine
Pie:
1/2 cup milk
32 large marshmallows
1/4 cup creme de menthe
3 tablespoons white creme de cacao
1 1/2 cups whipped cream (heavy)
Few drop green food coloring, if desired
Grated semisweet baking chocolate, if desired
1. Bake crust as directed, using chocolate wafer cookies. Reserve about 2 tablespoons crumbs to sprinkle over top of pie if desired.
2. Heat milk and marshmallows in 3-quart saucepan over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.)
3. Gradually stir in crème de menthe and crème de cacao.
4. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Fold in food color. Spread in crust. Sprinkle with reserved cookie crumbs or grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.
COFFEE CORDIAL PIE: Substitute water for the milk; add 1 tablespoon instant coffee (dry) with the water. Substitute coffee liqueur for the crème de menthe and Irish whiskey for the crème de cacao.
IRISH CREAM PIE: Substitute 1/3 cup Irish cream liqueur for the crème de menthe and white crème
de cacao.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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