1-1/2 cups finely crushed chocolate sandwich cookies
3 Tbsp melted butter
(or use prepared chocolate cookie pie crust)
1 cup sugar
1/3 cup cornstarch
1/8 tsp salt
4 egg yolks
3-1/2 cups whole milk
2 Tbsp butter
1-1/2 tsp pure mint extract
A few drops of green food coloring (optional)
1 container non-dairy whipped topping, divided
6-8 chocolate sandwich cookies for garnish
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Let's Make It
Generously butter a 9-inch glass pie pan. In a large bowl combine cookie crumbs and the melted butter. Press mixture into pie pan using another pie pan to press crumbs in evenly and firmly. Set aside.
Combine sugar, cornstarch and salt in a medium size heavy saucepan. Stir in egg yolks using a wire whisk. Slowly stir in milk using whisk. Cook & stir over medium heat until mixture thickens and comes to a boil. (Be sure to stir constantly to prevent mixture from scorching.) Remove from heat and add butter and mint flavoring. Add food coloring at this time if desired. Cool completely and fold in half container of non-dairy whipped topping.
Pour filling into pie crust. Refrigerate for at least 5 hours or overnight. Top with remaining whipped topping and garnish with chunks of sandwich cookies right before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.