Minty Grasshopper Pie

Submitted by roxanne

"easy, and tastes great! a favorite in my house!"

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 6

ingredients

• 24 marshmallows
• 2⁄3 cup milk
• 1 1⁄2 ounces creme de menthe
• 1 1⁄2 ounces Creme de Cacao
• 1⁄2 pint whipping cream, whipped
• 6 tablespoons butter or 6 tablespoons margarine, melted
• 1 1⁄2 cups chocolate wafer cookies, crushed

directions

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

Reviews

[ChileRican]

you can also use a ready-to-use oreo cookie crust

 

[Cook4_6]

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.

 

[ReeLani]

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!

 

[Oolala]

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!

 

[mianbao]

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.