By this time of summer, your garden may be overrun with mint—mine usually is. With the heat of the end of summer upon your house, try this recipe to cool off. Pretty and refreshing.
Mint Tea Pie
1 chocolate cookie piecrust (found in the baking aisle at the grocery)
20 large marshmallows, cut into quarters (or use 2 cups mini-marshmallows)
1 pt. whipping cream, whipped to soft peaks (you can cheat and use a container of Cool-Whip)
2/3 cup mint tea, strongly brewed (use a very minty-flavored tea for this; many kinds are available at your local grocery or even natural foods store)
Green food coloring, optional
Sprigs of mint (for garnish), optional
Heat the brewed tea and marshmallows in a double boiler until melted and combined. Cool. Whip cream to soft peaks and fold into cooled tea/marshmallow mixture. Add a few drops of green food coloring, if desired. Spread into chocolate cookie crust. Chill or freeze for several hours. (Can be eaten either way!) Slice, garnish, serve, and let the flavor take you away to a cool mountain top!