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Grasshopper Pie

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Grasshopper Pie

Grasshopper Pie

Grasshopper Pie requires roughly 4 hours and 25 minutes from start to finish. One serving contains 475 calories, 4g of protein, and 26g of fat. This recipe serves 10. Head to the store and pick up bittersweet chocolate, milk, drops food coloring, and a few other things to make it today.

Instructions

1
Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture.
Ingredients you will need
ChocolateChocolate
CookiesCookies
Equipment you will use
Food ProcessorFood Processor
2
Add the butter and process until the mixture starts to clump together.
Ingredients you will need
ButterButter
3
Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.
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BaseBase
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Tart FormTart Form
4
Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
Ingredients you will need
MarshmallowsMarshmallows
MilkMilk
Equipment you will use
Sauce PanSauce Pan
5
Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme de cacao. Leave until cool.
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Creme De MentheCreme De Menthe
Creme De CacaoCreme De Cacao
Equipment you will use
Sauce PanSauce Pan
WhiskWhisk
BowlBowl
6
In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
Ingredients you will need
MarshmallowsMarshmallows
Pie CrustPie Crust
CreamCream
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WhiskWhisk
BowlBowl
7
When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.
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Food ColorFood Color
MarshmallowsMarshmallows
CreamCream
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WhiskWhisk
8
Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly.
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BaseBase
IcingIcing
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Baking SpatulaBaking Spatula
Offset SpatulaOffset Spatula
9
Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.
10
Crush the remaining cookie and sprinkle it over the top of the pie before serving.
Ingredients you will need
CookiesCookies
1
The pie can be made 1 to 2 days ahead. When chilled and firm, tent with aluminum foil (try not to touch surface with foil as it will leave marks) and store in the refrigerator. Decorate just before serving. The pie will keep 3 to 4 days total.
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Aluminum FoilAluminum Foil
1
The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap the pie (still in its tart pan) in a double layer of plastic wrap and a layer of foil. To thaw, unwrap the pie and tent with foil (try not to touch surface with foil as it will leave marks), then thaw overnight in the refrigerator. Decorate before serving.
Ingredients you will need
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
Tart FormTart Form
Aluminum FoilAluminum Foil
DifficultyExpert
Ready In4 hrs, 25 m.
Servings10
Health Score1
Dish TypesSide Dish
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