Frozen Grasshopper Pie
An easy frozen mint pie made with melted marshmallows and Creme de Menthe.
Servings 8
Cost 5
Ingredients
- 1 ½ cups chocolate cookie crumbs (Famous Wafers)
- ⅓ cup butter, melted
- 4 cups mini marshmallows
- ¼ cup granulated sugar
- 2 tablespoons butter
- ⅓ cup Crème de Menthe green type
- ⅛ teaspoon vanilla extract
- 1 ½ cups whipping cream
- ⅔ cup Andes Mint Chunks –or- 6 ounces of Andes Mints
Optional Whipped Cream Topping
- 4 oz heavy whipping cream
- 1 tablespoon powdered sugar
- Andes Mints (chopped)
Instructions
- Stir together crumbs and butter. Press mixture into the bottom and up sides of a generously greased 9 inch pie dish. Bake at 350 degree for 6 minutes. Let cool completely.
- In top of a double boiler, combine marshmallows, sugar and 2 tablespoons of butter. Melt over simmering water, stirring often. Alternatively, you may melt the mixture in the microwave using 50% power. Combine ingredients in a bowl, set power to 50% and stir every 60 seconds. This should only take about 2 minutes.
- After melting the mixture, either in double boiler or microwave, remove from heat and stir in the crème de menthe and vanilla. Let mixture cool to room temperature.
- When completely cool, whip the cream until stiff peaks form. You should have about 3 cups total. Fold the whipped cream into the mint mixture, then fold in the mint chips. Pour into the cooled pie crust and freeze until firm.
- Optional Whipped Cream Topping: Whip the 4 oz (½ cup) of whipping cream and sweeten with the sugar. Spread whipped cream over top of the pie about 20 minutes before serving and garnish with chopped mints.
- The pie will be firm, but not icy. Let it sit out for about 10 minutes before cutting it or the crust will be too hard to cut.
