Get the Recipe:
Grasshopper Pie
Grasshopper Pie celebrates the classic combination of mint and chocolate. The rich, chocolatey crust and smooth, minty filling create a delightful contrast that’s as pleasing to the palate as it is to the eye.
Ingredients
For the crust:
- 3 cups chocolate sandwich cookie crumbs, about 40 cookies
- 1/2 cup (113 g) unsalted butter, melted
For the filling:
- 1/2 cup (120 ml) whole milk
- 12 ounces (340 g) large marshmallows
- 1/4 cup (60 ml) creme de menthe liqueur
- 2 tablespoons (30 ml) creme de cacao liqueur
- 1/2 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream
For garnish:
- whipped cream, optional
- chocolate shavings, optional
- chocolate sauce, optional
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Instructions
Make the crust:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cookie crumbs and melted butter until the mixture is wet but crumbly.
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.*
- Bake for 15 minutes, then let it cool completely.
Make the filling:
- In a large heavy bottomed saucepan, heat the milk over medium heat until simmering.
- Add the marshmallows to the saucepan, stirring constantly until the marshmallows are melted and the mixture is smooth. This will take about 5 minutes.
- Remove the saucepan from the heat, then stir in the creme de menthe, creme de cacao, and vanilla extract.
- Chill the marshmallow mixture for 5 minutes in the refrigerator.
- Whip the heavy cream in a chilled bowl until stiff peaks form. Gently fold the marshmallow mixture into the whipped cream until the mixture is evenly green and smooth.
- Pour the filling into the cooled crust, and spread evenly.
- Chill the pie for at least 4 hours up to overnight to allow it to set. Garnish as desired.
Notes
- *A tart pan with a removable bottom makes serving this pie easier and neater. But you can use a pie pan if that's what you have.
- Store tightly covered in the refrigerator up to 3 days.
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