Hey, kids! Let’s step off the emotional roller coaster for a hot minute and get ourselves a drink and some pie or some pie that’s a drink.
It’s been so amazing having this grasshopper pie in my fridge this week. Having that deliciousness to look forward to at the end of a stressful day has made everything better. This is exactly while I’ll never ever have a dancer body again. Pretty sure I don’t care.
It was also totally worth it wandering all over downtown Glasgow trying to find creme de menthe and creme de cacao. These pretty little bottles may have a bit of an investment, but I’m already looking forward to all the possibilities.
A Grasshopper Pie is smooth, light, sweet, and just the right amount of minty to make it fresh. A grasshopper cocktail can get a bit toothpastey, but this pie is nothing like that. The lightness of the whipped cream and the sweetness of the marshmallow fluff balance with the creme de menthe to make it all so perfect.
And the chocolate cookie crust is the perfect contrast. Fluffy plus crunchy equals everything. I could maybe eat this every day forever.
Every little thing is gonna be totally awesome. Keep smiling and have some dang pie.
- 28 chocolate sandwich cookies such as Oreos or bourbon biscuits
- 4 tablespoons (2 ounces) butter, melted
- 3 cups mini-marshmallows
- 1/2 cup whole milk
- 1/4 cup creme de menthe
- 1/4 cup creme de cacao blanc
- 1-1/2 cups heavy cream or double cream
- Green food coloring, optional
- Smash up your cookies into crumbs in a food processor or in a bag with a rolling pin. Mix crumbs with melted butter. Press your crumb mixer into the bottom and up the sides of a 10-inch tart pan. Put your crust in the fridge while you get on with your filling.
- In a small sauce pan over low heat, stir together marshmallows and whole milk until the marshmallows are melted and the mixture starts to foam. Remove the pan from the heat.
- Whisk in creme de menthe and creme de cacao blanc. If you want to add food coloring, add it to your marshmallow mixture now so you don't overmix your cream later and risk it curdling. Set aside to cool slightly.
- In a large bowl, use an electric mixer to beat your cream until it just barely starts to hold a peak. If you overbeat it, it will be tricky to mix later.
- Add your marshmallow mixture to your cream and fold and gently stir the two together until smooth. This should be a light fluffy, wet mixture. You'll worry that it won't set, but it will.
- Fetch your crust from the fridge. You might want to place it on a plate in case any of your filling leaks out. Pour the filling into the crust. If you have an extra cookie lying around, you can crush it on top for garnish.
- Put your pie in the fridge and wait (NOOOOOOOO!!!!!) a day. I really recommend letting this one set overnight as it's quite a light mixture and you'll risk your pie oozing everywhere if you try to serve it too soon.