Let’s all be honest. This is the ending that we all think that Hopper deserved. Bonus nostalgia went to the chessboard cookie as a nod to our favorite gramps and his best chess game.
Prep Time
6 hours 45 minutes
Cook Time
15 minutes
Serves
8
Ingredients
- 24 Oreo cookies, crust
- 1/4 cup unsalted butter, melted
- 7 oz marshmallows
- 1/2 cup half and half cream
- 1 tablespoon mint extract
- 3 tablespoons milk
- 1 tablespoon chocolate syrup
- 1 cup heavy whipping cream
- Green food coloring
Steps
1
Preheat the oven to 350 F.
2
Add the Oreo cookies to a food processor and pulse until they become fine crumbs. Pour in the melted butter and blend until combined.
3
Press the cookie mixture into a 9-inch pie plate. Bake for 10 minutes, then remove from the oven and let it cool completely at room temperature.
4
In a saucepan over medium heat, add the marshmallows and half & half cream. Stir constantly for 5-10 minutes until the marshmallows melt and the mixture is smooth.
5
Once smooth, remove from heat and cover with plastic wrap. Refrigerate for 20-30 minutes until the mixture cools to room temperature.
6
Once cooled, whisk in the mint extract and chocolate syrup until fully incorporated.
7
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Using a spatula, fold the marshmallow mixture into the whipped cream.
8
Add 8-12 drops of green food coloring, folding it into the filling until the color is even.
9
Pour the filling into the cooled pie crust, smoothing out the top. Cover with plastic wrap and refrigerate for 6-8 hours or until set.
10
Before serving decorate with whipped cream, fresh mint, or extra crushed Oreos.