“Cut my pie into four pieces, I don’t think I could eat eight.” — Yogi Berra (pie quote)
When I was growing up, Grasshopper pie was a special occasion dessert. My mother often made it around the holidays. This frozen pie is inspired by the Grasshopper cocktail, which is a chocolate mint martini-like affair made with 1 part cream, 1 part white creme de cacao and 1 part creme de menthe, shaken with ice and poured into a chilled martini glass.
Grasshopper pie is a frozen pie version of the drink. It is quite simple to make and tastes incredible. If you like mint or chocolate mint ice cream, you will love the pie, which is creamy and cold.
When making this recipe, it is common to have left over pie filling. A good use for that is to make a couple of parfaits for another day. Simply take a couple of juice or water glasses and layer some crushed Oreos with filling. Cover the top of the glasses with foil and freeze. Top with whipped cream before serving. You could make a bunch of parfaits and skip the pie too if you prefer to serve this that way.
- 16 to 20 oreo cookies, fillings discarded, cookies crushed (or 1 premade oreo crust, look for it in the freezer section)
- 5 Tbsp butter, melted
- ¾ cup hot milk
- 24 large marshmallows
- ¼ cup creme de menthe liqueur
- 2 tablespoons white creme de cacao
- 1 cup heavy whipping cream, whipped
- Optional a few drops of green food color.
- Preheat oven to 425°F. Crush the cookies by placing them in a plastic bag and rolling them with a rolling pin. In a medium bowl, mix the crushed oreo cookie halves and butter. Pat the mixture into the bottom and sides of a 10 inch pie dish. Bake for 5 to 10 minutes. Remove from the oven and place in freezer to chill.
- Melt marshmallows in milk in a saucepan over medium heat. Remove from heat and cool. Add creme de menthe and creme de cacao, then mix well. Fold in whipped cream. Add green food color if desired. Pour into chilled pie shell and freeze for at least 4 hours.
- Serve with fresh whipped cream and shaved chocolate