More About Grasshopper Pie

Ingredients

Crust

24 chocolate sandwich cookies, broken into pieces

6 tablespoons butter

Filling

30 large marshmallows

⅔ cup whole milk

¾ teaspoon mint extract

½ teaspoon vanilla

Green food coloring

1 ¼ cups heavy cream

⅓ cup roughly chopped chocolate mint candies (we used Andes)

¼ cup dark chocolate chips

½ teaspoon vegetable oil

Directions
Heat the oven to 350°. Place the cookies in a food processor and pulse into fine crumbs. Add the butter and pulse to evenly combine. Place the mixture into a pie plate and evenly spread across the bottom and up the sides to form a crust. Bake until slightly puffy and set, 5 minutes. Let cool.

Prepare an ice bath in a large bowl and set aside a smaller bowl to fit inside. In a saucepan over medium low heat, warm the milk until just beginning to bubble around the edges. Add the marshmallows, reduce heat to low and stir constantly until melted. Stir in the mint extract and food coloring, then pour the mixture into the reserved bowl and set in the ice bath. Chill, stirring frequently, until cooled, about 3 minutes.

While the marshmallow mixture chills, whip the cream in a small bowl until stiff peaks form. Fold the whipped cream into the filling, then pour the filling into the pie crust. Chill until set, about 4 hours.

Before serving, combine the chocolate chips and vegetable oil in a small, microwave-safe bowl. Microwave at 50% power for 45 seconds. Stir several times to melt, then if needed, return to the microwave for 10 seconds more. Spoon the melted chocolate around the edge of the pie, then sprinkle the mint candy pieces on top. Keep chilled until ready to serve.




Date & Time

April 14, 2025

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