Grasshopper Pie
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, refreshing Grasshopper Pie featuring a chocolate cookie crust and a creamy, mint-infused marshmallow filling. This chilled dessert is perfect for elegant gatherings and mint lovers alike.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 0 mins | 6 hours | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Pie pan
- Electric mixer
Ingredients
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 14 | Chocolate Wafers | Crushed |
| 2 Tbsp | Butter | Melted |
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 dozen | Marshmallows | Standard size |
| 1/2 cup | Milk | Hot |
| 1/2 pint | Heavy Cream | Whipped (or 1 package Dream Whip) |
| 4 Tbsp | Creme de Menthe | Liqueur |
Instructions
Step 1: Crust Preparation
- Combine the 14 chocolate wafers and 2 Tbsp butter, then press into a pie pan.
Step 2: Filling
- Melt the 2 dozen marshmallows in the 1/2 cup hot milk and allow the mixture to cool.
- Whip the 1/2 pint heavy cream (or Dream Whip) until stiff peaks form.
- Fold the 4 Tbsp creme de menthe and whipped cream into the cooled marshmallow mix.
- Pour the mixture into the prepared crust and refrigerate for at least 6 hours until set.
💡 Make-Ahead & Storage: This pie must be made at least 6 hours in advance to set properly in the refrigerator.
Original Recipe Scan
