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Grasshopper Pie

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

Line a 9-in. pie plate with foil; set aside. In a large heavy

Printed from tasteofhome.com Oct 13, 2008

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Grasshopper Pie cont.

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 plate. Fold whipped cream into filling;
pour into crust. Refrigerate overnight. Garnish with chocolate curls
if desired.

Yield: 6-8 servings.