- 16 finely crushed Oreo Cookies
- 1/2 stick of Butter
- 3/4 cup Sugar
- 3 Tablespoons Cornstarch
- 1 3/4 cup Milk
- 1/4 teaspoon salt
- 3 Egg Yolks
- 1/2 teaspoon Mint Extract
- Green Food Coloring
- 1 cup Whipping Cream
To make the filling: In a heavy sauce pan, combine the sugar cornstarch and salt. Stir in 1 1/4 cups milk and cook over medium heat stirring constantly until the mixture thickens and comes to a boil. Boil for 1 minute and then remove from heat. In a small bowl, beat together egg yolks and 1/2 cup milk. Slowly stir this into the hot custard. Return to heat and cook 2 minutes stirring constantly.
Remove from heat and add 1/2 teaspoon of mint extract and a few drops of green food coloring. Cover the custard with a lid or plastic wrap. Add cold water to a large bowl or sink and place the pan with the custard in the cold water to cool (do not let it cool too long or it will be lumpy).
In a bowl beat the whipping cream until fluffy.
Fold the whipped cream into the cooled custard mixture.
Pour the custard into the pie crust and chill for 2-4 hours. Top the pie with whip cream and decorate with sprinkles or add crumbled cookies to the top.
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