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Parve
Easy
1 Hour
Diets 
I love making this festive and fun dessert for a barbecue. The alcohol makes it more of an adult option but also gives it that fancy flare that will definitely spark good conversation. It’s green and vibrant and tastes a bit like a chocolate mint cookie.
Yields 8-10 servings
28 chocolate sandwich cookies (such as non-dairy Oreo cookies), or 1 store-bought cookie crust
2 ounces good-quality bittersweet chocolate, chopped (or 1/4 cup Glicks Chocolate Chips)
3 tablespoons margarine, softened
3 cups Gefen Mini Marshmallows
1/2 cup non-dairy creamer, soy milk, or Gefen Almond Milk
3 tablespoons crème de menthe (such as Leroux), OR for a non-alcoholic version, use 1/2 teaspoon mint extract mixed with 2 tablespoons water
2 and 1/2 tablespoons crème de cacao blanc (such as De Kuyper), OR for a non-alcoholic substitution, use 1/2 teaspoon chocolate extract mixed with 2 tablespoons water or 2 and 1/2 tablespoons chocolate syrup (Note: this will require more green food coloring to adjust the color and result in darker green pie)
2 cups non-dairy whipping cream, divided
2 to 3 drops green food coloring, optional
chocolate sandwich cookies (such as non-dairy Oreo cookies or mint cookies), coarsely chopped
fresh mint leaves
Prepare a two-inch-deep 10-inch tart pan with a removable bottom.
In a food processor, process cookies and chocolate until a crumb mixture forms. Add margarine and process until the mixture starts to clump together. With your hands or a spoon, press into the bottom and sides of the tart pan. Put the pan into the refrigerator to chill.
In a medium saucepan, melt marshmallows and non-dairy creamer or milk over low heat, stirring until smooth. Remove from heat and let cool slightly. Whisk in crème de menthe and crème de cacao (or non-alcoholic substitutions).
In an electric mixer, beat whipping cream until it forms soft peaks. Set aside and refrigerate about one cup whipped cream for the topping. Add remaining whipped cream to the cooled marshmallow mixture and mix until just incorporated. Blend in a few drops of food coloring, if desired, to achieve a light green color. Spread filling evenly in the chilled crust. Cover gently (try not to touch the surface with foil, as it will leave marks). Refrigerate for at least four hours until firm.
Before serving, spread reserved whipped cream on top and sprinkle with coarsely chopped cookies. Garnish with fresh mint.
Photo and Styling by Chay Berger
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