Grasshopper Pie
A retro cream pie that is making a comeback! It's cool, creamy and minty with a chocolate cookie crust. Perfect for St. Patrick's Day!
Ingredients
CRUST
- 24 chocolate cream sandwich cookies, vanilla cream or mint
- ¼ cup butter, melted
FILLING
- ½ cup milk
- 40 large marshmallows or 3 cups miniature marshmallows 250g
- ¼ cup crème de menthe liqueur
- 1½ cups whipping cream
- Few drops green food coloring optional
Instructions
FOR THE CRUST
- In a food processor, grind the chocolate cream sandwich cookies until fine. Set aside ¼ cup of the crumbs. Transfer the rest to a medium sized bowl and add melted butter. Mix well to combine until the mixture looks like wet sand. Dump into a 9 inch pie plate and pat firmly with a spoon, building up the sides. Set crust aside and make the filling.
FOR THE FILLING
- In a medium saucepan, heat the milk and add marshmallows. Melt over medium low heat, stirring frequently until the marshmallows are completely melted. Remove from heat.
- Add crème de menthe and stir well. Be sure to fully incorporate the crème de menthe as it tends to settle in spots throughout the mixture. Refrigerate for about 20 minutes, stirring a couple of times throughout. The mixture should begin to set up and create mounds when dropped from a spoon.
- In a large, chilled mixing bowl, whip cream until still peaks form. Fold in ⅓ of the marshmallow mixture with a whisk. Add another third and fold in again. Add the rest of the marshmallow mixture and fold until it's well combined. Add a few drops of green food coloring if desired and whisk until smooth and creamy.
- Pour the cream mixture into the prepared crust and spread evenly, forming swirly peaks with the spatula. Sprinkle with the ¼ cookie crumbs you reserved from earlier and refrigerate for 4 hours before serving.