Grasshopper Pie

What better way to celebrate St. Patrick’s Day (or any day!) than with classic Grasshopper Pie? Crunchy chocolate crust topped with a pile of fluffy, minty filling and beautiful garnish. Join Ginger in the Teaching Kitchen as she shares her favorite recipe! (originally published on March 1, 2019)

Grasshopper Pie

  • 1 1/2 cups finely crushed chocolate cookies
  • 1/4 cup melted butter
  • 1/2 cup milk
  • 1 (10 oz.) bag regular-sized marshmallows
  • 1/4 cup green creme de menthe
  • 3 Tbsp. white creme de cacao
  • 1 1/2 cups heavy cream
  • additional chocolate cookie crumbs, whipped cream and fresh mint for garnish

Preheat oven to 350 degrees. Crush chocolate cookies in a blender or food processor. Add melted butter. Spread into a 9-inch pie pan and press into center and up the sides of the pan. Bake for 10 minutes. Cool completely.

For filling, combine milk and marshmallows in a large saucepan over medium heat and stir until marshmallows are melted. Remove from heat and cool. Stir in creme de menthe and creme de cacao.

Using an electric mixer, whip heavy cream into soft peaks. Gently fold whipped cream into mint mixture. Spread into cooled crust and chill until firm. To serve, top with additional cookie crumbs, whipped cream and mint.

Note: If you don’t want to use liqueurs, you can replace with a teaspoon of peppermint extract and several drops of green food coloring.

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