Grasshopper pie recipe

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This mint-green chiffon-style pie was a hit in the old-time diner scene. The name is actually borrowed from the mint-flavored cocktail, popularized in the South in the 1950s and ’60s, which also features crème de menthe and crème de cacao.

  • Yield: 8 to 10 Servings (1 pie)
  • Preparation Time: 20 Minutes


  • 1 (15.25-ounce) package mint creme chocolate sandwich cookies
  • 6 tablespoons (¾ stick) unsalted butter, melted
  • 40 large marshmallows
  • 2⅓ cups heavy cream
  • ¼ cup crème de cacao, clear
  • ¼ cup crème de menthe, green
  • Vanilla ice cream, for serving
How to Make It
  1. Reserve ¼ cup chocolate sandwich cookies, and place the remaining cookies in a food processor and pulse until they are fine crumbs. Put the crumbs into a medium bowl and combine with the melted butter.
  2. Pour the crumb mixture into a deep dish 9-inch pie plate and spread it in an even layer over the bottom.
  3. Using a large spoon or dry measuring cup, work the crumbs up the sides of the pie plate, creating the crust. Set aside.
  4. In a large pot, combine the marshmallows and 1 cup of the heavy cream over medium heat, stirring continously.
  5. Once the marshmallows are completely melted, remove from the heat and pour in the crème de cacao and crème de menthe. Mix thoroughly.
  6. Set the marshmallow mixture aside to cool for 10 minutes.
  7. While that cools, beat the remaining heavy cream in a large bowl until it holds stiff peaks.
  8. Pour one-third of the marshmallow mixture into the whipped cream and fold in.
  9. Repeat two more times, until all is incorporated.
  10. Pour into the pie shell. Freeze, uncovered, for 1 hour.
  11. After 1 hour, cover the pie and freeze until solid, about 5 hours or up to overnight.
  12. Pull out the pie 10 minutes before serving. Cut into slices and serve with ice cream and the reserved cookies.

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