Decadently delicious and no-bake easy, this velvety mousse pie is the perfect dessert on St. Patrick’s Day (or anytime!)
Here’s our easy recipe:
1 pkg. (9 oz.) chocolate-wafer cookies, like Nabisco Famous
7 Tbs. butter, melted
2 cups heavy cream, _divided _
2/3 cup chocolate chips
3 cups marshmallow cream, like Fluff
1 tsp. peppermint extract
1 envelope (.25 oz.) unflavored gelatin, like Knox
*Green food coloring *
1 cup whipped topping
4 crème de menthe candies, like Andes, chopped
In food processor, puree chocolate wafers 1 min. or until finely ground. Add butter. Pulse 3 times or until blended. Press crumb mixture into greased 9" deep-dish pie plate. Chill 30 min. or until firm.
In saucepot over medium-low heat, bring 1/2 cup heavy cream to a simmer. Remove from heat. Add chocolate chips. Let sit 3 min.; stir until smooth. Pour chocolate mixture into prepared crust. Chill 30 min. In bowl, combine marshmallow cream and peppermint extract until blended.
3. In microwave-safe bowl, sprinkle gelatin over 2 Tbs. heavy cream. Let sit 5 min. or until thickened. Cover; microwave 15 sec. or until melted. In bowl of electric mixer on high speed, beat remaining heavy cream 2 min. or until soft peaks form. Add melted gelatin mixture. Beat 1 min. or until stiff peaks form; gently fold in marshmallow mixture. Stir in enough green food coloring to create desired hue. Spoon cream mixture into pie plate, smoothing top. Chill or freeze 2 hrs. or until set. Spoon whipped topping into pastry bag fitted with star tip. Pipe border around edge of pie and rosette in center. Sprinkle with mint candies.
*Active time: *25 min.
*Total time: *30 min., plus chilling time
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