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Grasshopper Pie

After a hearty meal, this light, refreshing pie hits the spot. Chocolate and mint are definitely meant for each other. I make this festive treat at Christmas and whenever my son comes to visit. He loves it with sweet cherries on top.

6-8 ServingsPrep: 45 min. + chilling

Ingredients

2/3 cup semisweet chocolate chips
2 tablespoons heavy whipping cream
2 teaspoons shortening
1 cup finely chopped walnuts
FILLING:
35 large marshmallows
1/4 cup milk
1/4 teaspoon salt
3 tablespoons green creme de menthe
3 tablespoons clear creme de cacao
1-1/2 cups heavy whipping cream, whipped
Chocolate curls, optional

Directions

Line a 9-in. pie plate with foil; set aside. In a large heavy
saucepan, combine the chocolate chips, cream and shortening; cook
over low heat until chips are melted. Stir in walnuts. Pour into
prepared pie plate; spread evenly over bottom and sides of plate.
Refrigerate for 1 hour or until set.
In a large heavy saucepan, combine the marshmallows, milk and salt;
cook over low heat until marshmallows are melted, stirring
occasionally. Remove from the heat; stir in creme de menthe and
creme de cacao. Refrigerate for 1 hour or until slightly thickened.
Carefully remove foil from chocolate crust and return crust to pie

2 of 2

Grasshopper Pie (continued)

Directions (continued)

plate. Fold whipped cream into filling; pour into crust. Refrigerate
overnight. Garnish with chocolate curls if desired. Yield: 6-8
servings.

Nutrition Facts: 1 serving (1 slice) equals 413 calories, 24 g fat (9 g saturated fat), 37 mg cholesterol, 105 mg sodium, 43 g carbohydrate, 2 g fiber, 6 g protein.