Well, we are kicking it old school this morning. WAY old school. If you’re been following my blog for awhile, you may remember my Great Grandmother’s recipe box! I shared dozens of her recipes on this site back in 2011 and they were always so much fun, as well as rather quirky. This icebox pie is one of hers! I actually did share this with y’all seven years ago (!!) but when I looked back at the recipe, I realized it just never got the love it deserves. This pie truly is FANTASTIC and so, so perfect for any summer barbecue or get together.
I think what I love most about this recipe (other than the amazing taste, obviously) is how different it is. Would you ever guess by looking at the picture that you melt marshmallows to make the filling??! It’s my guess that my Great Grandmother did that because maybe gelatin was hard to come by at the time? I honestly have no clue but it just works so why question a good thing? 😉
I actually made this for our family’s 4th of July celebration. We played it super low key – just took the kids to a parade in the morning and then grilled burgers in the afternoon and had this pie! You may think that it’s going to be overly sweet because of the marshmallows in the filling, but you actually combine marshmallows and unsweetened whipped cream! It’s perfect because of that.
I changed up the original recipe a little bit and did an oreo crust this time. I prefer it! Plus, oreos are easier to find than the Nabisco chocolate wafers this time of year. This is simple, simple, simple and I was done in about 30 minutes.
If you haven’t made this, it deserves a second glance! I’m not a huge pie baker normally, but I do love how easy these icebox pies come together. And I just love the way this looks sliced on the plate. Yummy summer dessert!
- 3 tbsp unsalted butter melted
- 14 Oreo cookies smashed with a mallet or meat tenderizer (I like to put the cookies in a ziploc bag and then give them a good smash!)
- 30 whole marshmallows *not* mini
- 1/2 cup milk
- 1 cup heavy cream
- chocolate shavings or chopped dark chocolate
Preheat your oven to 350 degrees. Spray a pie tin with nonstick cooking spray and set aside.
Combine the oreo cookie crumbs and the melted butter. Press firmly into pie tin. Bake for 10 minutes then remove and let cool completely (I let it cool on the counter for a moment before sticking it in the freezer while I made the filling).
To make the filling, combine the marshmallows and the milk in a double boiler over simmering water. Stir frequently and let the marshmallows and milk melt together. You want to make sure all the marshmallows have melted and there's no lumps.
Immediately remove the melted marshmallows and let cool for about 20 minutes.
Whip the cream into soft peaks. Fold the whipped cream into the cooled melted marshmallows and then pour this into the pie crust.
Place pie in the fridge and let it set for about two hours. Decorate the pie with chocolate shavings or chopped bittersweet chocolate!