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Grasshopper Pie
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Prep Time:
30 minutes
Total Time:
5 hours
Indulgent Grasshopper Pie with minty mousse filling, chocolate cookie crust, and creme de menthe flavors. Topped with chocolate shavings for a wow-worthy dessert inspired by the classic cocktail.
Ingredients:
  • 1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies)
  • 1/4 cup butter, melted
  • 1/2 cup milk
  • 32 large marshmallows (from 10-oz bag)
  • 1/4 cup green or white crème de menthe
  • 3 tablespoons white crème de cacao
  • 1 1/2 cups whipping cream
  • Few drops green food color, if desired
  • 2 tablespoons reserved crumbs
  • Grated semisweet baking chocolate, if desired
Instructions:
  • Preheat oven to 350°F. Mix crust ingredients in a medium bowl until well combined. Set aside 2 tablespoons of the crumbs for garnish. Press the remaining mixture firmly and evenly onto the bottom and sides of a 9-inch glass pie plate. Bake for 10 minutes. Allow to cool on a rack for 15 minutes.
  • In a 3-quart saucepan, warm milk and marshmallows over low heat while stirring until marshmallows melt. Refrigerate for about 20 minutes, stirring occasionally, until mixture slightly mounds from a spoon. If it thickens too much, place the saucepan in warm water and stir until it reaches the desired consistency. Slowly mix in crème de menthe and crème de cacao.
  • Beat whipping cream in a chilled large bowl with an electric mixer on low speed until slightly thickened. Increase speed to high and beat until stiff peaks form. Gently fold in marshmallow mixture and food color.
  • Evenly distribute the filling over the cooled baked crust. Sprinkle with the reserved crumbs and grated chocolate. Chill in the refrigerator for around 4 hours until firm. Keep covered in the fridge.

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