Grasshopper Pie

An after-dinner ice cream drink is a popular ending to a supper club visit. A grasshopper pie serves as a make-ahead ice cream drink cleverly contained in a chocolate cookie crumb crust. Go retro this Valentine's Day with a supper club meal at home​ Recipe tested by Terri Milligan
Grasshopper Pie
Adapted from jsonline.com
Grasshopper Pie

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from jsonline.com

Ingredients

  • Crust:

  • One

    (15.25-ounce) package mint crème Oreos

  • 6

    tablespoons (3/4 stick) unsalted butter, melted

  • Filling:

  • 40

    large marshmallows (about 10 ounces)

  • 2 1/3

    cups heavy whipping cream (divided)

  • 1/4

    cup white crème de cacao

  • 1/4

    cup green crème de menthe

  • Green food coloring as needed

  • Garnish:

  • 1

    cup heavy whipping cream

  • 1/3

    cup powdered sugar

  • 3

    ounces bittersweet chocolate chips

Directions

Make crust: Break cookies into pieces. Place in a food processor; pulse to make fine crumbs. Set aside ¼ cup crumbs. Transfer remaining crumbs to a mixing bowl; add melted butter and stir to combine. Place mixture in a 9-inch pie pan or springform pan with removable bottom. Use fingers to press mixture firmly into bottom and around side of pan. Make filling: In a heatproof bowl, place marshmallows and 1 cup cream. Place bowl over a pot of simmering water, making sure water does not touch bottom of bowl. Heat, stirring often with a spatula, until marshmallows are melted. Remove from heat. Fold in crème de cocoa and crème de menthe. Cool 10 minutes. Whip remaining 1 ⅓ cups cream to stiff peaks. Fold marshmallow mixture into whipped cream. Add a few drops of food coloring to create a soft green color. Pour mixture into prepared pan. Sprinkle top with reserved cookie crumbs. Freeze uncovered 1 hour. Cover with plastic wrap or aluminum foil and freeze 6 hours. When ready to serve, prepare garnish: In chilled bowl of a stand mixer, whip cream with wire whip attachment. When cream forms soft peaks, add powdered sugar. Continue beating until firm peaks form. Place in pastry bag fitted with large star tip; pipe cream around edge of pie. Place chocolate chips in a microwavable bowl. Melt in microwave, using 20-second increments. Drizzle over cut pie slices.

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