2 cups finely ground Oreo cookie crumbs
4 tablespoons unsalted butter, melted
3 large eggs
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream, divided use
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoons green peppermint extract
Green food coloring
24 Andes mints, coarsely chopped
2 tablespoons granulated sugar
Preheat oven to 350 degrees F.
In a medium bowl, stir together cookie crumbs and melted butter until well combined; press into 9-inch pie dish. Bake 6-8 minutes or until crisp. Cool completely. (I actually like to bake a sloppy-made crust for 2 minutes, then remove from oven and press the crumbs more evenly into the dish, and return to the oven for the remaining time. The warm crust is easier to press.)
Whisk eggs together in a large bowl until combined. In a medium saucepan, whisk together condensed milk, 1 cup heavy cream, and cornstarch until combined; bring to a simmer over medium heat, whisking frequently. Gradually whisk half of the hot cream into eggs until combined; slowly whisk egg mixture into saucepan. Cook mixture for 4-5 minutes or until it thickens up and coats the back of a spoon. I let it almost come to a simmer. Remove custard from heat and strain into a large mixing bowl. Lightly cover and refrigerate until cold - about 1 hour.
Beat vanilla, peppermint extract, and a few drops of green food coloring into cooled custard, using a mixer on high speed. Beat mixture for 2 minutes or until creamy and fluffy. Gently stir half of the chopped mints into custard; evenly spread custard into pie crust.
To make the whipped cream, beat additional 1 cup heavy cream and sugar in a large mixing bowl, using a mixer on high speed, until stiff peaks form. Spread whipped cream over top of pie. Garnish with additional chopped mints. Refrigerate until ready to serve.
Makes 8 servings