Grasshopper Pie
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Treat yourself to this simple yet stunning Grasshopper Pie, featuring a lusciously minty filling and a chocolatey Oreo base. It’s a festive favorite for both Christmas and St. Patrick’s Day gatherings!
Easy Grasshopper Pie
I still remember the first time I tasted Grasshopper Pie; it was at my first St. Patrick’s Day party during my college years, and it was love at first bite. There’s something about the creamy, minty filling paired with the crunchy, chocolatey Oreo crust that just dances on your taste buds. And the best part? It’s so easy and fun to make – a real joy for both newbie bakers and seasoned pros alike. Trust me, whip this up for your next St. Paddy’s Day bash, and watch it disappear faster than a leprechaun’s gold!
Pro Tip
Focus on the chill time – it’s crucial for achieving that perfect, sliceable texture. After pouring the minty filling into the crust, let the pie set in the fridge for at least 4 hours, or even better, overnight.
- Oreo cookies, with the fillings discarded: These create that crunchy, chocolatey base we all love. If you want to switch it up, try graham crackers or chocolate wafer cookies.
- Unsalted butter, melted: To bind our cookie crumbs together.
- Large marshmallows: You could use marshmallow creme as an alternative.
- Whole milk: To help melt the marshmallows and give the filling a creamy consistency.
- Crème de menthe liqueur: To bring in that classic mint flavor. For a non-alcoholic version, mint extract mixed with a bit of water can do the trick.
- White crème de cacao: For that subtle chocolate flavor. You could skip it or use a bit of vanilla extract as a non-alcoholic option.
- Heavy cream: Whipped into the filling, it creates a light and airy texture.
- Green food coloring: This gives the pie its festive color. It’s optional, or you could use natural coloring.
- Whipped cream: Adds a lovely, creamy touch on top. Feel free to use store-bought if you’re short on time.
- Chocolate shavings: For a nice contrast in texture and flavor. You can also use chocolate curls or even a dusting of cocoa powder.
Take your Oreo cookies, remove the filling, and give them a good crush until they’re fine crumbs. I find the best way to do this is in my food processor. Then, mix these crumbs with your melted butter.
Once you’ve got your crumbs all buttered up, press them firmly into the bottom and up the sides of a 9-inch pie pan. Make sure it’s even and firm. Now, into the fridge it goes to chill and set while you work on your filling.
Grab a large saucepan and melt those marshmallows with milk over low heat. Keep stirring – you don’t want any lumps or burns.
Once the marshmallows are melted and smooth, take the saucepan off the heat and let it cool a bit. Stir in your crème de menthe and crème de cacao. Add a few drops of green food coloring to get that classic Grasshopper Pie color. After the marshmallow mixture cools to room temperature, pop it in the fridge for about 20-30 minutes. You’re looking for it to thicken slightly
While your marshmallow mixture chills, whip up the heavy cream until you see stiff peaks. Now, gently fold the whipped cream into the marshmallow mixture. Be gentle – you want to keep that airiness. Pour this minty, fluffy filling into your chilled crust, smoothing the top with a spatula.
Let the pie chill in the fridge for at least 4 hours. Overnight is even better. This is when everything sets and the flavors really come together. Right before serving, add your garnishes. A dollop of whipped cream and a sprinkle of chocolate shavings make this pie not just delicious, but a treat for the eyes.
How To Serve
Serving up this Grasshopper Pie is the cherry on top of any meal, and I’ve got just the right ideas to pair it with. Here’s a list of recipes that would make great companions:
Skillet Shepherd’s Pie
Corned Beef And Cabbage
Irish Lamb Stew
Quiche Lorraine
Frequently Asked Questions
Can I make Grasshopper Pie ahead of time?
Absolutely! In fact, this pie benefits from being made in advance. Preparing it a day ahead allows the pie to set properly in the refrigerator, ensuring it’s firm and easier to slice when you’re ready to serve.
Is there a non-alcoholic substitute for the crème de menthe and crème de cacao?
Yes, for a non-alcoholic version, you can use mint extract in place of the crème de menthe. Just mix a small amount of the extract with water. As for the crème de cacao, you can use a bit of non-alcoholic vanilla extract to mimic that subtle chocolate flavor.
Can I use store-bought whipped cream for the filling?
While homemade whipped cream is ideal for texture and flavor, in a pinch, you can use store-bought whipped cream. Just make sure it’s a variety that holds its shape well, as the structure of the pie relies on the stability of the whipped cream.
How do I know when the marshmallow mixture is ready to be taken off the heat?
The marshmallow mixture is ready when it’s completely smooth, with no lumps of marshmallow remaining. It should be just warm to the touch, not hot, to ensure that it mixes well with the whipped cream without deflating it.
Expert Tips
- Chill the Pie Crust Properly: Before adding the filling, ensure the crust is well chilled. This helps it hold its shape and prevents it from getting soggy when the filling is added.
- Use High-Quality Chocolate: For the chocolate shavings garnish, opt for a high-quality chocolate bar. It makes a noticeable difference in the flavor and presentation of the pie.
- Fold Gently: When combining the whipped cream with the marshmallow mixture, fold gently to maintain the light, airy texture. Over-mixing can deflate the whipped cream, affecting the pie’s texture.
- Let the Marshmallow Mixture Cool: Ensure the marshmallow mixture is cooled to room temperature before folding in the whipped cream. This prevents the cream from melting and helps achieve the right consistency.
- Decorate Just Before Serving: Add your whipped cream and chocolate shavings garnish right before serving. This keeps the garnishes fresh and ensures they hold their texture against the pie.
Storage
To store your Grasshopper Pie, cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3 days. While you can freeze the pie, I don’t recommend it. The texture of the whipped cream topping might change slightly upon thawing, so for the best texture and flavor, enjoying it fresh is ideal.
More Delicious Pies
- Sweet Potato Pie
- Classic Apple Pie
- Classic Pumpkin Pie
- Apple Hand Pies
- Banoffee Pie
- French Silk Pie
- Mississippi Mud Pie
- Boston Cream Pie
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Grasshopper Pie
Ingredients
For the Chocolate Cookie Crust:
- 25 oreo cookies (fillings discarded)
- 5 tablespoons unsalted butter (melted)
For the Filling:
- 30 large marshmallows
- ½ cup whole milk (softened)
- ¼ cup crème de menthe liqueur
- 2 tablespoons white crème de cacao
- 1½ cup heavy cream
- 2 drops green food coloring
For Garnish:
- Whipped cream
- chocolate shavings
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Crush the chocolate cookies finely and mix with melted butter. Easiest way to crush the cookies is in a food processor. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator.
- In a large saucepan, melt the marshmallows in milk over low heat. Stir constantly until smooth and fully melted. Remove from heat and allow to cool slightly. Stir in crème de menthe and crème de cacao. Add a few drops of green food coloring if desired for a more vibrant color.
- Once the marshmallow mixture is at room temperature, place it in the fridge until it begins to set slightly, about 20-30 minutes.
- Whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the marshmallow mixture until well incorporated.
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or overnight, until firmly set.
- Before serving, top with additional whipped cream and sprinkle with chocolate shavings or cookie crumbs.
Equipment
Notes
- Crush Oreo cookies finely for a consistent, easy-to-press crust.
- Allow the marshmallow mixture to cool to room temperature before adding whipped cream, ensuring a smooth filling.
- For a deeper green color, adjust the amount of food coloring to your preference.
- Store leftovers in the refrigerator, covered, for up to 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
