It's easy being green with this grasshopper pie recipe.
Green may not be a popular color for pies, but we’re sure glad that someone came up with this minty-colored (and flavored) creation. If you’re a fan of the retro cocktail (and even if you’re not), then you’ll love this recipe for grasshopper pie. Creamy, cool, and an eye-catching shade of mint green, this delightful treat is perfect for any occasion. You can whip up this super easy grasshopper pie recipe in almost no time, and then all you have to do is relax while it becomes mint-chocolate perfection in the freezer. Consider serving it with other old time recipes at your next dinner party.
From the Chef: This mint-green chiffon-style pie was a hit in the old-time diner scene. The name is actually borrowed from the mint-flavored cocktail, popularized in the South in the 1950s and '60s, which also features créme de menthe and créme de cacao.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Retro Recipes from the ‘50s and ‘60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love.
Preparation Time20 min
Chilling Time6 hr
- 1 (15.25-ounce) package mint creme chocolate sandwich cookies
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 40 large marshmallows
- 2 1/3 cups heavy cream
- 1/4 cup creme de cacao, clear
- 1/4 cup creme de menthe, green
- Vanilla ice cream, for serving
Reserve 1/4 cup chocolate sandwich cookies, and place the remaining cookies in a food processor and pulse until they are fine crumbs. Put the remaining crumbs into a medium bowl and combine with the melted butter.
Pour the crumb mixture into a deep dish 9-inch pie plate and spread them out into an even layer over the bottom.
Using a large spoon or dry measuring cup, work the crumbs up the sides of the pie plate, creating the crust. Set aside.
In a large pot, combine the marshmallows and 1 cup of the heavy cream over medium heat, stirring continuously.
Once the marshmallows are completely melted, remove from the heat and pour in the creme de cacao and creme de menthe. Mix thoroughly.
Set the marshmallow mixture aside to cool for 10 minutes.
While that cools, beat the remaining heavy cream in a large bowl until it holds stiff peaks.
Pour one-third of the marshmallow mixture into the whipped cream and fold in.
Repeat two more times, until all is incorporated.
Pour into the pie shell. Freeze, uncovered, for 1 hour.
After 1 hour, cover the pie and freeze until solid, about 5 hours or up to overnight.
Pull out the pie 10 minutes before serving. Cut into slices and serve with ice cream and the reserved cookies, if desired.
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