Step 1

Using a food processor, process the Oreos into fine crumbs. Add the melted unsalted butter and pulse until fully combined. You can mix these two ingredients in a separate bowl if needed. The mixture will be soft, a bit mushy, and thick. You should be able to easily mold it into a 9-inch pie plate.

Step 2

Press the mixture into the bottom and sides of a 9-inch pie plate using a spatula or the bottom of a measuring cup, then smooth and level. Place the pie plate in the freezer for 30 minutes to 1 hour to firm up.

Step 3

Soften your marshmallow fluff in a large microwaveable bowl, heating it up at full power for no more than 45 seconds. Set to the side. If you use larger marshmallows, I recommend melting them down in a saucepan, frequently stirring, over medium heat. Then let the marshmallow mixture cool completely.

Step 4

In a medium-sizing mixing bowl, beat the heavy whipping cream using your hand mixer or stand mixer fitted with the whisk attachment until it forms whipped cream. This will take about 4 minutes. Set to the side.

Step 5

To the large mixing bowl with softened marshmallow creme, add in the crème de menthe, mixing until it's well blended.

Step 6

Fold in the whipped cream until it's thoroughly combined.

Step 7

Pour the mint pie filling mixture into the chilled Oreo pie crust, top with additional Oreo crumbs, then chill in the freezer for 5-6 hours or overnight. Allow the pie to sit at room temperature for 10-15 minutes before cutting it. Store any additional pie in the freezer or refrigerator for up to a week.