Grasshopper Pie

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Grasshopper Pie is spiked with a bit of booze in the marshmallow mixture. A chocolate cookie crust with a creamy minty filling made to mimic the classic after dinner drink.

Prep Time15

Cook Time10

Chill time4

Total Time4 25

Course: Dessert

Cuisine: American

Servings: servings (9 inch pie)

Calories: 664kcal

Author: Jennifer Fishkind

Ingredients

2 cups finely ground chocolate cream cookies crumbs from 23-24 Oreo cookies
5 tablespoons unsalted butter melted
⅔ cup whole milk
26 large marshmallows approximately 6 ounces
3 tablespoons green creme de menthe liqueur
2 tablespoons clear creme de cacao
2-3 drops green food coloring optional - see tips
1 cup heavy whipping cream very cold

Garnish

Roughly crushed chocolate creme cookies from 2-3 oreo cookies

Instructions

Preheat oven to 350°F.
To a medium mixing bowl stir together the finely ground chocolate cookie crumbs and melted unsalted butter until the mixture resembles wet sand.
2 cups finely ground chocolate cream cookies crumbs, 5 tablespoons unsalted butter
Press the chocolate cookie mixture evenly into a 9 inch, freezer safe, pie plate to form a crust. Use the flat bottom of a small glass, or dry measuring cup, to create a tightly packed crust on the bottom, and up the sides of the pie plate.
Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool completely on the counter while you prepare the grasshopper pie filling.
To a large, 3 quart, saucepan on medium heat add the whole milk. Warm the milk for 2-3 minutes or just until the milk starts to steam and bubbles start to form around the edges of the saucepan. Do not bring the milk to a boil. Be sure to stir the milk often to prevent the milk from burning.
⅔ cup whole milk
Add the marshmallows to the hot milk. Using a rubber spatula, or wooden spoon, stir the marshmallows in the hot milk until they are completely melted and no lumps from the marshmallows remain. Remove the saucepan from the heat and allow the marshmallow mixture to cool completely to room temperature, while stirring often, before adding the rest of the ingredients.
26 large marshmallows
To a large mixing bowl add the very cold heavy cream and beat, using a handheld mixer on medium-high speed, for 2-3 minutes or until stiff peaks form. Set aside.
1 cup heavy whipping cream
To the cooled marshmallow mixture add the green creme de menthe liqueur and clear creme de cacao. Stir to fully incorporate. Add the green food coloring drops (if using them) and stir until the mixture is smooth and uniform in color.
3 tablespoons green creme de menthe liqueur, 2 tablespoons clear creme de cacao, 2-3 drops green food coloring
Slowly add the cooled marshmallow mixture to the whipped cream and gently fold the mixture to fully incorporate the marshmallow mixture, being careful not to deflate to whipped cream too much, until no white streaks remains and the grasshopper pie filling is smooth and fluffy.
Pour the grasshopper pie filling into the cooled chocolate pie crust and smooth the top to an even layer.
Garnish with the roughly crushed chocolate cookie crumbles.
Freeze the grasshopper pie for a minimum of 4 hours or up to overnight. You want the filling to be very firm and fully set-up before slicing and serving.
Roughly crushed chocolate creme cookies

Notes

Storage :

Once the creme de menthe pie has frozen and fully set-up, you can cover the pie with plastic wrap to protect the filling from getting freezer burn for longer storage. This grasshopper pie will keep for up to 2 months, tightly covered with plastic wrap, in the freezer. Store in the freezer until ready to slice and serve.

Tips :

If you want a brighter, more pronounced, green color to your grasshopper pie you can add the green food coloring. If you like the color that the brand of green creme de menthe liqueur gives your grasshopper pie filling then you can certainly omit the addition of the green food coloring. If you are using a brand of creme de menthe liqueur that is clear, then you will want to start with the 2-3 drops of green food color and add more, one drop at a time, until desired color is reached for your grasshopper pie.
It does not matter if you use the standard large size marshmallows, or mini marshmallows for this recipe. You just want to make sure you are using 6 ounces total of marshmallow.
You can substitute half & half for the whole milk in this recipe for a slightly richer filling however, I do not recommend using a lower fat milk as the filling will not set up as well using 2% or lower fat milk.
You can use whatever brand of chocolate creme cookie you prefer for the crust. You do not want to use a ‘double-stuffed’, or ‘thin’ version of the chocolate creme cookies. Do not remove the filling from the cookies before crushing them to fine crumbs.
I find the easiest way to get really finely ground cookie crumbs for the crust is to pulse them for 30 seconds - 1 minute in a food processor. If you do not have a food processor, or heavy duty blender, you can add the cookies to a heavy duty zip-top plastic bag and crush them using a rolling pin or meat mallet.
An overnight freeze will ensure that your filling is very firm and fully set-up before slicing and serving.
You can run a sharp knife under hot water, then wipe dry, to get nice clean cuts through the frozen pie.
If you prefer to make this grasshopper pie without the liqueurs, you can do so by increasing the amount of whole milk to ¾ cups and adding ¾-1 teaspoon of peppermint extract plus ½ teaspoon vanilla extract to the melted marshmallow mixture. You will need to note that the flavor of the pie will not be exactly the same as if using the creme de menthe and creme de cacao liqueurs if using these substitutes. You can adjust the amounts of peppermint and vanilla extracts to taste as desired.

Nutrition