Grasshopper Pie

  • Prep Time: 30 mins
  • Total Time: 40 mins
  • Servings: 6
  • About This Recipe

    “easy, and tastes great! a favorite in my house!”

    Ingredients

  • 24marshmallows
  • 2/3 cupmilk
  • 1 1/2 ouncescreme de menthe
  • 1 1/2 ouncesCreme de Cacao
  • 1/2 pintwhipping cream, whipped
  • 6tablespoons butter or 6tablespoonsmargarine, melted
  • 1 1/2 cupschocolate wafer cookies, crushed
  • Directions

  • Mix melted butter with wafer crums and line a 9″ pie plate with the crumbs.
  • Melt marshmallows with milk in top of a double boiler.
  • Cool, then add creme de menthe, creme de cacao, and whipped cream.
  • Pour cream mixture over crust and put in freezer until firm.
  • Will not freeze solid.
  • Remove from freezer and let stand 10 minutes before serving.
  • You can sprinkle the top with additional chocolate crumbs if that’s what you like.
  • Reviews

  • “This was tasty. I used a premade cookie crust, so I ended up with excess filling. I put it in the freezer in a container, then mixed it with fresh whipped cream. I topped each pie piece with a dollop of the whip cream and some andes mint candy pieces. Yum! My mom used a recipe that included gelatin when I was kid that did not require freezer time and held up better for serving. This was very tasty, but I prefer the texture of the one using gelatin.”

  • “Cool and refreshing and so easy to whip up.I made this for a co-worker’s birthday today and it was quickly and happily devoured.One girl said “It was crazy today and I was stressed but this pie put me in a happier place.”I used crushed chocolate graham crackers for the crumbs but otherwise prepared exactly as written.DH is extremely happy with this pie!”

  • “you can also use a ready-to-use oreo cookie crust”

  • “My Aunt Marlene had given me this recipe she has had for years. She uses white creme de cacao and she chills the pie for 3-4 hours before serving.Makes a great presentation!”

  • “I love this pie! With dark chocolate shaved over the top it’s delicious. I make it every year for Christmas. I do increase the liqueur a little. Be warned, though, that if you add too much extra it won’t freeze. “

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