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Do you remember grasshopper pie from your childhood? The chocolate wafer base? The light an silky texture? My mother always served it to dinner guests. It was such a treat! Crí¨me de menthe and crí¨me de cocoa give this light pie plenty of mint, chocolate flavor. It's the perfect end to a meal when the days are long and the weather is hot. If you've never had the pleasure of tasting this dessert, the time is now. And if you have, enjoy your trip down memory lane!
Grasshopper Pie Recipe
- 1 1/2 cups chocolate wafer crumbs
- 5 tbsp of melted butter
- 3 1/2 cups mini marshmallows
- 1 2/3 cup of whipping cream
- 2 tbsp crí¨me de menthe
- 2 tbsp crí¨me de cacoa
- dark chocolate / fresh mint for garnish
Preheat the oven to 350 degrees. Mix the chocolate wafers crumbs and butter together. Press the crust evenly into a tart or pie plate. 8 or 9 inches is good. Bake for about 7 minutes then remove and let cool.
Melt the marshmallows and 2/3 a cup of the whipping cream in a saucepan over medium heat. (Keep the rest of the whipped cream aside.) Stir constantly until the ingredients come together. Remove from heat and add the crí¨me de menthe & crí¨me de cacoa.
Stir and then chill so that the mixture begins to thicken (about 30 minutes to an hour).
While the mix chills, Beat the other cup of whipped cream to form stiff peaks. Fold the whipped cream into the marshmallow mix. If you find that the marshmallow has thickened too much, you can use a hand held beater to make it more workable again. Once you've folded the mix together, spread it evenly over the pie crust.
Garnish with shaved chocolate and chill in the fridge for 3 hours before serving. Makes approximately 8 - 10 servings.