Grasshopper Pie
This easy grasshopper pie features a light, fluffy mint marshmallow filling and a crisp chocolate cookie crust. A classic frozen dessert that’s perfect for holidays, parties, or any time you’re craving a cool, minty treat.
Servings: 8 servings (9 inch pie)
Calories: 564kcal
Ingredients
Crust
- 25 chocolate creme filled cookies (Oreo brand used)
- 5 tablespoons salted butter melted and cooled slightly
Filling
- 7 ounces marshmallow creme (also known as marshmallow fluff)
- ¼ cup crème de menthe liqueur
- 2 tablespoons crème de cacao liqueur
- 2 cups heavy cream well chilled
- 2-4 drops green gel food coloring (optional, for a darker green colored pie filling)
Optional Garnish
- 1-2 finely crushed chocolate creme filled cookies
- Whipped cream
- Bottled chocolate sauce
Instructions
Crust
- Preheat the oven to 350°F.
- Pulse the chocolate cookies in a food processor for 1-2 minutes or until finely ground.25 chocolate creme filled cookies
- Add the melted butter and pulse again until fully combined and the texture resembles wet sand.5 tablespoons salted 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 measure 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 at room temperature while you prepare the filling.
Filling
- Add the marshmallow creme to a microwave safe bowl and heat for 30 seconds to warm slightly making it easier to stir. Be sure to scrape all the creme out of the container to use. It will be thick and sticky.7 ounces marshmallow creme
- Stir in the crème de menthe and crème de cacao liqueurs until fully incorporated and the mixture is smooth. Set aside.¼ cup crème de menthe liqueur, 2 tablespoons crème de cacao liqueur
- In a large mixing bowl whip the heavy cream, with a hand mixer on high speed, for 3-4 minutes or just until stiff peaks form. Start the mixer on low and gradually build to high to avoid splashing the heavy cream all over the counter when beginning to whip.2 cups heavy cream
- Add the marshmallow creme mixture to the bowl of whipped cream along with 2-4 drops of the optional green gel food coloring. Gently fold together until no streaks of green or white remain and the filling is a uniform color and consistency. It should be light and fluffy.2-4 drops green gel food coloring
- Spoon the mixture into the cooled cookie crust and spread to an even thickness being careful not to deflate the fluffy texture of the filling too much.
- Garnish with a sprinkle of crushed cookies if desired and freeze for 6 hours, up to overnight, or until the filling has firmed up enough to easily slice and serve.1-2 finely crushed chocolate creme filled cookies
Notes
Storage :
- Make ahead: Grasshopper pie can be made up to 24 hours in advance and kept frozen until ready to serve
- Store: Keep covered in the refrigerator or freezer to prevent drying out
- Reheat: Not recommended. This pie is meant to be served chilled
- Freeze: Freeze for up to 1 to 2 months. Allow to sit at room temperature for a few minutes before slicing
- Start with 2 drops of green gel food coloring and add more if desired
- A store bought 9 inch chocolate cookie crust works well to save time
- Make sure the heavy cream is very cold before whipping
- Fold the filling gently to keep it light and airy
- For clean slices, use a sharp knife warmed with hot water and wiped dry between cuts.
Nutrition
Calories: 564kcal | Carbohydrates: 55g | Protein: 4g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 224mg | Potassium: 150mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1094IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 5mg
