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Grasshopper Pie
Melissa Hart

Grasshopper Pie

Grasshopper pie is minty, pale green and built on chocolate crumbs, a combination that never pretends to be subtle. Melt the marshmallows gently and cool them before folding in cream. Warm filling collapses the air and turns a fluffy pie into a rubbery one.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups chocolate cookie crumbs
  • 6 tbsp unsalted butter melted
  • 24 large marshmallows
  • 1/2 cup whole milk
  • 1/4 cup green crème de menthe liqueur
  • 2 tbsp white crème de cacao liqueur
  • 1 1/2 cups heavy cream
  • 1/4 tsp kosher salt

Method
 

  1. Mix the chocolate crumbs and melted butter and press them firmly into a 9-inch pie plate; refrigerate for 20 minutes.
  2. Melt the marshmallows with the milk in a saucepan over low heat for 4 to 5 minutes, stirring until smooth.
  3. Remove from the heat, stir in both liqueurs and the salt, and cool for 25 minutes until no longer warm.
  4. Beat the heavy cream to medium peaks and fold it into the marshmallow mixture in 3 additions.
  5. Spread the filling in the crust and refrigerate for at least 6 hours before slicing.