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–+ servings
Texture of Grasshopper Pie made with Creme de Menthe
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Frozen Grasshopper Pie

An easy frozen mint pie made with melted marshmallows and Creme de Menthe.
Course American
Cuisine Dessert
Keyword Frozen Grasshopper Pie
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Author Anna
Cost 5

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.