Grasshopper Pie Recipe
This American retro dessert was inspired by the popular 1950’s chocolate-mint cocktail, and it was a favorite of Southern hostesses in the 1950s and 1960s.
Originally, grasshopper pie always had a crust of either cookies or graham cracker crumbs, but today it is most often made with a base of Oreos, desiccated coconut, and butter, while the gelatine-set cream filling mainly consists of heavy cream flavored with crème de menthe—a sweet, mint-flavored liqueur—and melted marshmallows.
The pie is traditionally served well chilled, topped with dollops of whipped cream, and decorated with dark chocolate shavings.
RECIPE INGREDIENTS
30 Oreo cookies, fillings discarded, cookies crushed fine
6 tablespoons unsalted butter, melted
3/4 cup whole milk
24 large marshmallows
1/4 cup creme de menthe liqueur
2 tablespoons white creme de cacao
1 to 2 drops green food coloring, optional
1 cup heavy cream
DIRECTIONS ON GRASSHOPPER PIE RECIPE
In a bowl, mix crushed Oreo cookie halves and 6 tablespoons of the butter. If it crumbles apart, add additional water, 1 tablespoon at a time, until it holds together
Pat into bottom and up sides of 10 inch pie dish. Press firmly with the bottom of a cup to tamp down and compact the crust into the pie dish.
Bake in oven for 5 to 10 minutes; remove from oven and cool completely. Place in freezer to chill.
Warm the milk until steaming, but not boiling over a medium heat in a pan. Add the marshmallows and stir gently until the marshmallows have melted.
Remove the pan from heat and cool to room temperature, then chill in the fridge until cool to the touch.
Add creme de menthe and creme de cacao to the cooled marshmallow mixture, and mix well. Add a drop or two of green food dye if desired.
With a hand mixer, whip the the cream until it forms stiff peaks. Fold the whipped cream into the milk and marshmallow mixture in three separate additions. Continue folding and gently mixing until no more streaks of white remain.
Pour the filling into the crust and freeze for at least 3 hours.
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Ingredients
30 Oreo cookies, fillings discarded
6 tablespoons unsalted butter, melted
3/4 cup whole milk
24 large marshmallows
1/4 cup creme de menthe liqueur
2 tablespoons white creme de cacao
1 to 2 drops green food coloring, optional
1 cup heavy cream
Instructions
- In a bowl, mix crushed Oreo cookie halves and 6 tablespoons of the butter. If it crumbles apart, add additional water, 1 tablespoon at a time, until it holds together
- Pat into bottom and up sides of 10 inch pie dish. Press firmly with the bottom of a cup to tamp down and compact the crust into the pie dish.
- Bake in oven for 5 to 10 minutes; remove from oven and cool completely. Place in freezer to chill.
- Warm the milk until steaming, but not boiling over a medium heat in a pan. Add the marshmallows and stir gently until the marshmallows have melted.
- Remove the pan from heat and cool to room temperature, then chill in the fridge until cool to the touch.
- Add creme de menthe and creme de cacao to the cooled marshmallow mixture, and mix well. Add a drop or two of green food dye if desired.
- With a hand mixer, whip the the cream until it forms stiff peaks. Fold the whipped cream into the milk and marshmallow mixture in three separate additions. Continue folding and gently mixing until no more streaks of white remain.
- Pour the filling into the crust and freeze for at least 3 hours.
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Ingredients
30 Oreo cookies, fillings discarded
6 tablespoons unsalted butter, melted
3/4 cup whole milk
24 large marshmallows
1/4 cup creme de menthe liqueur
2 tablespoons white creme de cacao
1 to 2 drops green food coloring, optional
1 cup heavy cream
Instructions
- In a bowl, mix crushed Oreo cookie halves and 6 tablespoons of the butter. If it crumbles apart, add additional water, 1 tablespoon at a time, until it holds together
- Pat into bottom and up sides of 10 inch pie dish. Press firmly with the bottom of a cup to tamp down and compact the crust into the pie dish.
- Bake in oven for 5 to 10 minutes; remove from oven and cool completely. Place in freezer to chill.
- Warm the milk until steaming, but not boiling over a medium heat in a pan. Add the marshmallows and stir gently until the marshmallows have melted.
- Remove the pan from heat and cool to room temperature, then chill in the fridge until cool to the touch.
- Add creme de menthe and creme de cacao to the cooled marshmallow mixture, and mix well. Add a drop or two of green food dye if desired.
- With a hand mixer, whip the the cream until it forms stiff peaks. Fold the whipped cream into the milk and marshmallow mixture in three separate additions. Continue folding and gently mixing until no more streaks of white remain.
- Pour the filling into the crust and freeze for at least 3 hours.