A Green Grasshopper Pie for St Patrick’s Day!

A Green Grasshopper Pie

It’s St Patrick’s Day  and here’s a quick little recipe for Green Grasshopper Pie that might be just the thing to celebrate the day!

Grasshopper Pie is a very simple pie to make. My mom used to whip this one up for us on special holidays. You can make it with your favorite home-baked recipe for rich dark chocolate cookies or use store-bought.

The recipe I am sharing with you here uses Gluten Free cookies which I found at several of my local markets.

A thin coating of whipped cream just before serving with a sprinkle of fine chocolate cookie crumbs on top is a nice finish, too.

History of The Grasshopper

“The Grasshopper” cocktail was created by Philbert Guichet, the second owner of the New Orleans restaurant Tujaque’s, for a contest in New York City.  It became famous even though it only won second place! This retro drink was popular when I was growing up in the 50‘s and 60‘s. The green color of the creme de menthe gives the drink and pie it’s name.

Grasshopper Pie

 

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Prep time

30 mins

Bake time

60 mins

Total time

1 hour 30 mins

 

This simple pie is one of a favorite holiday desserts of my childhood. It needs no baking after you melt the marshmallows on the stove top and add the other ingredients. Then chill in the fridge for an hour and it's ready to serve!

Author: Kate McDermott-Art of the Pie

Recipe type: Sweet Pie

Cuisine: American

Serves: 6-8

Ingredients

• 1.5 cups GF Dark Chocolate Chunk Cookies
• 3 Tablespoons KerryGold Irish Salted Butter, melted
• 24 regular size marshmallows
• 2/3 cups - Half & half
• 2 Tablespoons creme de cacao
• 2 Tablespoons creme de menthe
• 1/2 pint whipping cream for filling + 4 Tablespoons (or more) whipping cream for topping
• 1 teaspoon finely ground chocolate cookie crumbs

Procedure

1. Buzz up the cookies in a food processor or smash with the back of a spoon until they are the size of coarse salt and mix with the melted butter.
2. Press this cookie crumb-butter mixture into your pie plate or pan and place in the refrigerator while you make the filling.
3. Melt the marshmallows in the half and half in a double boiler or Bain Marie.
4. Remove from heat and let cool.
5. When nearly cool fold in the creme de cacao and creme de menthe.
6. Whip the cream and mix into the filling mixture.
7. Pour the filling into the chilled crust.
8. Return pie pan to refrigerator and let set for one hour.
9. Before serving, whip 4 Tablespoons (or more) of whipping cream and spread over the top of the pie.
10. Put 1-2 teaspoons of cookie crumbs into a strainer or a sifter and lightly coat the top of the whipped cream.
11. Add a mint sprig or two for garnish.

Notes

I used Pamela’s Gluten Free Dark Chocolate Chunk Cookies. For shallow 9” pyrex plate it took 12 cookies. If you have a deep dish pie pan, use 16 cookies which will make 2 cups and increase the butter to 4 T. There are nine cookies in a box. It takes 2 boxes.

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