Frozen Grasshopper Pie

Frozen Grasshopper Pie is an easy version of the classic. The recipe calls for marshmallows, which keep the frozen pie from becoming rock hard. In addition to the marshmallows, it uses Creme de Menthe, Andes Mints, cream, sugar and a little butter. Here's a sneak peek of the filling-making process. I am still trying to learn to make videos, but am sure this one has already been nominated for an Oscar.

Like the music in the video, this pie is a flashback to the '70s. My memories of it involve going to a someone's house for dinner and the hostess serving it up with a warning that it had alcohol from the Creme de Menthe. It might have contained Creme de Cacao as well, but it's optional in this recipe. If you have it you can incorporate it, but if you only have the mint that's fine too.

This is a frozen Grasshopper Pie, but the gelatin in the marshmallows keeps it from getting rock hard, so it's only frozen in that you store it in the freezer and it gets about as hard as ice cream. Before serving, you might want to put it in the refrigerator for 30 minutes to let it slowly soften a bit.

Removing Frozen Pie From Pan

This might be something you already know, but I'm going to throw the tip in here anyway. To remove frozen pie from the pan, set the pie in a rimmed pan. Pour hot water into the pan and let the pie sit for 5 minutes in the hot water. Remove pan from the water and slice pie.

Grasshopper Pie Ingredient Notes

• Pie Plate -- In the past I always used glass pie plates, but I've become a fan of shallower metal pie pans, so that's what I recommend. My new favorites are the USA Pans.
• Nabisco Famous Wafers or Oreos -- The original version called for Famous Wafers. They no longer exist, but you can make an Oreo crumb crust.
• Butter -- This adds some body and richness to the filling.
• Mini Marshmallows -- Recipe only needs 4 cups. I usually use about 28 large marshmallows.
• Crème de menthe -- I use DeKuyper brand. Lately I've been adding in a little Creme de Cacao as well (¼ cup mint, 2 tablespoons cacao or ⅓ cup mint with an additional 1 tablespoon).
• Andes Mints -- You can buy the pre-chopped ones that sometimes appear in the baking aisle or buy regular size Andes Mints and chop them yourself. Mini chocolate chips are also an option.
• Whipping Cream -- The filling itself needs 1 ½ cups of unsweetened whipping cream (which is a little over 3 cups).
• Garnish -- You can use more freshly whipped cream or you can leave it off completely. Lately I've been leaving it off and just garnishing each individual slice of pie with a dollop or squirt of whipped cream.

Recipe

Frozen Grasshopper Pie

Anna

An easy frozen mint pie made with melted marshmallows and Creme de Menthe.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course American

Cuisine Dessert

Servings 8

Ingredients

 

Chocolate Cookie Crust

• 2 ⅓ cups chocolate cookie crumbs (Oreos) 2 cups for the crust, save ⅓ for garnish.
• ¼ cup butter, melted

Filling

• 4 cups mini marshmallows or 28 large marshmallows (190 grams)
• ¼ cup granulated sugar
• 2 tablespoons butter
• ⅓ cup Crème de Menthe (see note about Creme de Cacao) green type
• ⅛ teaspoon vanilla extract
• 1 ½ cups whipping cream
• ⅔ cup Andes mint chunks or mini chocolate chips

Optional Whipped Cream Topping

• 4 oz heavy whipping cream
• 1 tablespoon powdered sugar
• Andes Mints (chopped)

Instructions

 

• Stir together 2 cups of the crumbs and butter. Press mixture into the bottom and up sides of a generously greased 9 inch pie dish. Bake at 350 degree for 8 minutes. Let cool completely.
• In top of a double boiler, combine marshmallows, sugar and 2 tablespoons of butter. Melt over simmering water, stirring often. Alternatively, you may melt the mixture in the microwave using 50% power. Combine ingredients in a bowl, set power to 50% and stir every 60 seconds. This should only take about 2 minutes.
• After melting the mixture, either in double boiler or microwave, remove from heat and stir in the crème de menthe and vanilla. Let mixture cool to room temperature. You can speed it up by refrigerating, but check it every 10 minutes or so. The alcohol should keep it from setting too much.
• When completely cool, whip the cream until stiff peaks form. You should have about 3 cups total. Fold the whipped cream into the mint mixture, then fold in the mint chips. Pour into the cooled pie crust and freeze until firm.
• Optional Whipped Cream Topping: Whip the 4 oz (½ cup) of whipping cream and sweeten with the sugar. Spread whipped cream over top of the pie about 20 minutes before serving and garnish with chopped mints and/or reserved cookie crumbs.
• The pie will be firm, but not icy. Let it sit out for about 10 minutes before cutting it or the crust will be too hard to cut.

Notes

You can incorporate Creme de Cacao.  You can use it in place of some of the mint or just add 1 tablespoon in addition to the ⅓ cup of Creme de Menthe.

Keyword Frozen Grasshopper Pie

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