Chocolate, mint and booze — this super grown-up pie has all the makings of the classic cocktail that inspired it. Use any leftover whipped cream to spike hot chocolate.
Recipe courtesy of Food Network Kitchen
Grasshopper Pie
Total:
5 hr 5 min
Active:
30 min
Yield:
one 9-inch pie
Level:
Easy
Total:
5 hr 5 min
Active:
30 min
Yield:
one 9-inch pie
Level:
Easy

Ingredients

Crust:
Filling:
Chocolate Mint Whipped Cream:
Assembly:

Directions

Special equipment: a pastry bag fitted with a large star tip

For the crust: Preheat the oven to 350 degrees F. Process the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and creme de menthe, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.

For the filling: Microwave the marshmallows and butter in a microwave-proof bowl on high until the butter is melted and the marshmallows have broken down, about 1 minute 30 seconds. Stir with a wooden spoon to combine, and let cool for 5 minutes.

Beat the creme de menthe and heavy cream in a large bowl with an electric mixer on medium-high speed until fluffy peaks form, about 1 minute. Stop the mixer, add 1/3 of the cooled marshmallow mixture and beat on medium-high until combined, about 15 seconds; repeat with the remaining marshmallow mixture in 2 batches. (The whipped cream won't hold its peaks, and the cream-marshmallow mixture will appear quite loose, but it firms quickly as it cools in the pie crust.) Pour the filling into the prepared pie crust. Cover the pie with plastic, and refrigerate until firm, about 4 hours or overnight.

For the chocolate mint whipped cream: Beat the confectioners' sugar, cocoa powder and peppermint extract in a large bowl with an electric mixer on medium high speed until combined. Add the heavy cream, and beat on medium-high until fluffy peaks form.

To assemble: Arrange the wafer cookies on top of the pie. Top each cookie with 1/2 teaspoon creme de menthe (it will soak in almost immediately). Transfer the whipped cream to a pastry bag fitted with a large star tip, and pipe it onto the soaked cookies. Garnish with mint leaves. The pie can be refrigerated, loosely covered, up to overnight or served immediately. Serve with any extra leftover whipped cream on the side.

IDEAS YOU'LL LOVE

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Chicken Pot Pie

Recipe courtesy of Virginia Willis

Rhubarb Pie

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Ladd's Chocolate Pie

Recipe courtesy of Ree Drummond

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Pumpkin Apple Pie

Recipe courtesy of Nancy Fuller

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking