Grasshopper Pie
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!
Servings: 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
Instructions
- 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.
- Press this cookie crumb-butter mixture into your pie plate or pan and place in the refrigerator while you make the filling.
- Melt the marshmallows in the half and half in a double boiler or Bain Marie.
- Remove from heat and let cool.
- When nearly cool fold in the creme de cacao and creme de menthe.
- Whip the cream and mix into the filling mixture.
- Pour the filling into the chilled crust.
- Return pie pan to refrigerator and let set for one hour.
- Before serving, whip 4 Tablespoons (or more) of whipping cream and spread over the top of the pie.
- Put 1-2 teaspoons of cookie crumbs into a strainer or a sifter and lightly coat the top of the whipped cream.
- 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.