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My Mom's Grasshopper Pie

This very retro pie from the 1950’s requires no rolling or baking. My mom made it for us on special occasions and I still love its mint green color and flavor. To garnish, save some chocolate cookie crumbs to sprinkle on top and add a mint sprig from the garden.

Ingredients

Ingredients

  • 1 recipe Chocolate Cookie Crumb Crust
  • 24 regular size marshmallows
  • 2/3 cups 161 ml half and half
  • 2 tablespoons 30 ml creme de cacao
  • 2 tablespoons 30 ml creme de menthe
  • 1/2 pint 232 ml 1 cup whipping cream
  • 4 tablespoons 60 ml whipping cream
  • 1 teaspoon finely ground chocolate cookie crumbs
  • 2 mint sprigs

Instructions

Procedure

  • Melt the marshmallows in the half and half in a double boiler. 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.
  • Place pie in refrigerator and let set for atleast one hour.
  • Before serving, whip 4 (60 ml) tablespoon of whipping cream, and spread over the top of the pie.
  • Sprinkle the cookie crumbs evenly over the top of the whipped cream. Add a mint sprig or two for garnish.

Notes

Prep time: 30 minutes Serves: 8 This filling is for one 9” shallow pie plate.