Grasshopper Pie (David Venable)

By davidv

This chilled minty pie is refreshing year-round, but perfect for spring and summer.

Tip: You can use semisweet or milk chocolate chips instead of the Andes mints for a less minty flavor.

Ingredients

• Crust:
• 24 OREO Chocolate Sandwich Cookies
• 2 oz butter or margarine, melted
• Filling:
• 3/4 cup milk
• 24 large marshmallows
• 1/4 cup crème de menthe liqueur
• 3 drops of green food coloring
• 2 (4.67-oz) packages Andes chocolates, chopped and divided
• 1 (16-oz) tub whipped topping

Preparation

Step 1

To prepare the crust, preheat the oven to 350°F. Lightly spray a 9-inch glass pie plate.

Crush the cookies in a food processor or blender, then pour the crumbs into a large bowl with the melted butter. Stir until combined. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate. Bake for 8 minutes. Allow the crust to cool completely.

To prepare the filling, pour the milk into a medium-sized saucepan and bring the milk to a simmer over medium-heat. Add the marshmallows and stir constantly until completely melted. Remove from heat.

Add the crème de menthe and green food coloring and mix until completely incorporated. Let the mixture cool at room temperature for 15 to 20 minutes.

Place half of the whipped topping into a medium-sized mixing bowl. Slowly pour in the cooled marshmallow mixture. Then, using a hand blender, blend the ingredients on low speed until uniformly incorporated.

Fold in one package of the chopped Andes mints until evenly distributed. Then, pour the mixture into the cooled pie shell. Freeze for 1-1/2 hours, then remove the pie and top it with the remaining whipped topping and the rest on the Andes mints. Freeze for 3 more hours.

Allow the pie to sit at room temperature for 15-20 minutes before serving.