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We’re Sharing Mom’s Mint Dessert

We love spending the holidays with our family. Even if we were in a tent in the middle of nowhere, as long as we have family, we’d have the best time. One of our favorite parts of the Christmas season growing up was a slice of Mom’s Mint Dessert.

This is a delicious treat our Mom makes: It’s a mint pie topped with cookie crumbles and a mint leaf that gets us in the holiday spirit. Our Mom is a fantastic cook and she finally let us give you her recipe so you can share this staple of our childhood with your own family for the holidays. Who knows? It might even become your new tradition.

We’ll also let you in on what we love about it and what it means for us and our family. So, without further ado, let’s jump into this festive treat!

All About That Base

The base of the pie crust for this mint dessert is made out of cookie crumbs. It’s a firm foundation that remains buttery and soft. On top of that, the mint pie made from marshmallows is white as snow and melts in your mouth. The additional cookie crumbs scattered on top add extra crunch and tie everything together. Finally, thoughtfully placing a mint leaf on top of each slice creates a delicate and beautiful presentation. 

Mom not only knows how to make food look good, she also knows how to make it taste incredible!

A Family Classic

This mint dessert really is the perfect after-dinner treat for when you’re hosting guests and everyone wants to stay and chat. Or, it’s great as a little midnight snack after everyone goes to bed and you still need to wrap your presents.

When you’re hosting guests, some may have dietary restrictions. That’s one reason why our mom uses vegan marshmallows in this pie. If we have vegan guests, they can still enjoy without feeling like an imposition or an afterthought. Plus, you don’t have to be vegan to love it—once you take a bite, you can’t stop.

Mom’s Recipe Revealed

We hope this mint dessert brings as much cheer to your holiday festivities as it did for our family, and we’re so excited to share this with you.

But of course, that’s not all we eat during the most wonderful time of the year. If it’s your first year hosting the holidays, we’re sharing some of our favorite dishes for you to add to the menu. Check out Linda and Drew’s delicious Vegan Mac and Cheese for a savory dish that’s easy to make. Or, these mini Veggie Pot Pies that will wow your guests.

Mom’s Mint Dessert

The secret’s out! Try this Scott family classic for the holidays.

Three slices of mint pie on plates with one that has a bite taken


1 package (9 oz.) chocolate wafer cookies, such as Nabisco Famous
6 tbsp. butter, melted
18 large vegan marshmallows, such as Dandies
¾ cup whole milk
½ tsp. pure peppermint extract
1 cup heavy whipping cream
Fresh mint leaves, for topping (optional)

For the Crust
In a food processor, pulse the cookies until they are fine crumbs. Reserve 2 tbsp. of the cookie crumbs for topping. 
In a medium bowl, stir the remaining cookie crumbs with the butter until the mixture is the consistency of wet sand. 
Transfer to a 9-inch springform pan. Using the bottom of a flat measuring cup, press the crust firmly and evenly into the bottom of the pan. 
Refrigerate the crust while you make the filling.

For the Filling
In a medium saucepan, heat the marshmallows and milk over low, stirring often, until the marshmallows melt and the mixture is smooth, 10 to 12 minutes. 
Remove from heat, then stir in the peppermint extract. 
Transfer the marshmallow mixture to a medium bowl and let cool completely, whisking every minute or two to prevent the mixture from setting and getting lumpy.
In a medium bowl, using an electric mixer, beat the cream on medium-high speed until stiff peaks form, about 1 minute. 
Fold half of the whipped cream into the marshmallow mixture, folding until smooth. Repeat with the remaining whipped cream. 
Spoon into the crust, then smooth the top to make it even.

To assemble
Refrigerate until set, at least 2 hours and up to 12 hours. 
Before serving, sprinkle with the reserved 2 tbsp. cookie crumbs. Top each slice with a mint leaf, if using.

Recipe by Joanne Scott | Photograph by Chelsea Kyle

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