Grasshopper Pie
Recipe - Stillwater Wine & Spirits
Grasshopper Pie
Prep Time40 Minutes
Servings8
Cook Time15 Minutes
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 tbsp 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
Directions
- Heat oven to 350 degree F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
- Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in creme de menthe and creme de cacao.
- In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
- Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.
40 minutes
Prep Time
15 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Heat oven to 350 degree F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
- Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in creme de menthe and creme de cacao.
- In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
- Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.