Frozen Thin-Mint Grasshopper Pie

By Colby's Mom on December 02, 2004

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Ingredients

    1. 1 (8 7/8 ounce) boxes Andes mints candies ( or After Eight)
    2. 1 1/4 cups heavy whipping cream
    3. 1 chocolate crumb crust
    4. 2/3 cup milk
    5. 25 large marshmallows
    6. 1/4 cup white Creme de Cacao
    7. 1/4 cup green creme de menthe

    Garnish

    1. whipped cream
    2. Andes mints candies
    3. mint sprig

Directions

  1. Reserve 4 thin mints for garnish.
  2. Put remaining 26 mints in a small saucepan; add 2 tbsp cream.
  3. Stir over medium-low heat 1-2 minutes until melted and smooth.
  4. Or microwave in a 4 cup glass measure about 1 minute.
  5. Pour into crumb crust and place in freezer to cool until firm, about 30 minutes.
  6. Melt marshmallows and milk together.
  7. Add liqueurs.
  8. Whip the remaining heavy cream until stiff peaks form.
  9. Add marshmallow mixture to whipped cream until blended.
  10. Spread on top of chocolate layer in the pie crust.
  11. Freeze at least 24 hours.