For The Crust

Cup of Yum
1. Use a food processor to crush the Oreo cookies into fine crumbs.
2. Combine the crumbs with melted butter in a large bowl or directly in the food processor, mixing until evenly blended.
3. Press the mixture firmly into the bottom and up the sides of a pie dish to form the crust. Use the back of a spoon to smooth it out.
4. Refrigerate the crust to chill while you work on the filling.

For The Filling

1. In a large mixing bowl, whip the whipping cream until stiff peaks form. Don’t overwhip—it should still look smooth and creamy. Set aside.
2. In a saucepan over low heat, stir together the milk and marshmallows. Cook, stirring constantly, until the marshmallows are fully melted and the mixture is silky smooth.
3. Remove from heat, mix in the mint extract, and add a few drops of green food coloring if desired. Let this cool in the fridge for about 10 minutes.
4. Gently fold the cooled marshmallow mixture into the whipped cream, blending until smooth and uniform.

Assemble The Pie

1. Pour the filling into the chilled Oreo crust, spreading it evenly with a spatula.
2. Smooth the top for a neat finish.
3. Refrigerate the pie for at least 4 hours, allowing it to set and the flavors to meld together.
4. Once set, slice and serve the pie chilled. Top with whipped cream, chocolate shavings, or fresh mint leaves for an extra special touch, if desired.