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Grasshopper Pie
Grasshopper Pie
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
225 minutes
Delicious Grasshopper pie with marshmallows and Oreo crust - Grandma's favorite!
Ingredients:
  • 30 Oreo cookies (60 halves), fillings discarded, cookies crushed fine
  • 6 Tbsp unsalted butter, melted
  • 3/4 cup whole milk
  • 24 large marshmallows
  • 1/4 cup creme de menthe liqueur
  • 2 tablespoons white creme de cacao
  • A drop or two of green food dye, optional
  • Chocolate shavings to top, optional
Instructions:
  • Preheat your oven to 425°F.
  • Prepare the Oreo cookie crust by combining crushed Oreo cookie halves and 6 tablespoons of melted butter in a bowl. The mixture should stick together when squeezed. If it crumbles, add water, 1 tablespoon at a time, until it holds its shape. Press the crust into a 10-inch pie dish, using a cup to firmly compact it. Bake for 5 to 10 minutes, then cool. Once cooled, chill in the freezer.
  • Prepare the marshmallow mixture: Heat milk in a saucepan over medium heat until steaming but not boiling. Stir in marshmallows until melted. Cool in the refrigerator until chilled or speed up the process by placing the pan in an ice water bath. (Cooling ensures the mixture won't break when more ingredients are added.)
  • Combine the liquors and whip the cream: Pour creme de menthe and creme de cacao into the cooled marshmallow mixture, and stir thoroughly. For a touch of color, add a drop or two of green food dye, if preferred. Using a hand mixer or a stand mixer, whip the cream until stiff peaks form. Gently fold the whipped cream into the marshmallow mixture in three parts, ensuring a smooth blend without any white streaks.
  • Pour the filling into the crust and freeze for at least 3 hours (cover loosely with foil if freezing longer). Serve with whipped cream and chocolate shavings if desired.