Grasshopper Pie

a creamy mint chocolate no-bake dessert

Course Dessert

Cuisine American

Keyword mint, no-bake desserts

Prep Time 15

Refrigeration Time 2

Total Time 2 15

Servings

Calories 250kcal

Author Emma Chapman

Ingredients

1 chocolate crumb crust
10 ounces marshmallows about 34
½ cup milk
2 tablespoons Mentholmint or Creme de menthe
2 tablespoons Creme de cacao
1 cup heavy whipping cream
2-3 drops green food coloring optional

Instructions

In a large pot, melt the marshmallows and milk over medium heat, stirring so they don’t burn and they all melt evenly.
Once melted, stir in the liqueurs. Allow this mixture to cool, but not solidify.
In a stand mixer, or with an electric mixer, beat the heavy whipping cream into whipped cream (with stiff peaks).
Now fold the cooled marshmallow mixture into the whipped cream, adding a few drops of green food coloring if using.
Pour this mixture into the pie crust. Cover and refrigerate until set, about 2-3 hours or overnight.
Garnish the top with more whipped cream, crushed chocolate cookies, chocolate shavings, fresh mint, or whatever you like! Serve cold.

Notes

It may help to remove the marshmallow mixture from the pan, to allow to cool more quickly as you prepare the whipped cream. This recipe is very simple but this is the most critical part as you don’t want the mixture to be so hot that it melts the whipped cream when you fold them together.

Most store-bought crumb crusts come with a plastic cover you can flip over and use to cover the pie as it sets in the refrigerator.

This no-bake pie will last in the refrigerator for at least 2-3 days after making, if you have leftovers or want to make ahead of an event. The mint flavor will intensify some over time, though.

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