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Frozen Grasshopper Pie

 Frozen Grasshopper Pie
When I first spread my cream pie wings, this seemed like the right recipe for a house of chocolate lovers. I guessed right. This is more of an adult New Year's Eve pie, but some have made it for Christmas dessert—served after the kids have gone to bed! —Lorraine Caland, Shuniah, Ontario
8 ServingsPrep: 20 min. + chilling Cook: 15 min. + freezing

Ingredients

  • 1-1/4 cups chocolate wafer crumbs (about 22 wafers)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 1 package (10 ounces) miniature marshmallows
  • 1/3 cup 2% milk
  • 1/4 cup creme de menthe
  • 2 tablespoons creme de cacao
  • 1/4 teaspoon peppermint extract, optional
  • 2 cups heavy whipping cream
  • Maraschino cherries and additional whipped cream, optional

Directions

  • In a small bowl, mix wafer crumbs and sugar; stir in butter. Press
  • onto bottom and up sides of a greased 9-in. pie plate. Refrigerate
  • 30 minutes.
  • Meanwhile, in a large saucepan, combine marshmallows and milk; cook
  • and stir over medium-low heat 12-14 minutes or until smooth. Remove
  • from heat. Cool to room temperature, stirring occasionally. Stir in
  • liqueurs and, if desired, extract.
  • In a large bowl, beat cream until soft peaks form; fold in
  • marshmallow mixture. Transfer to crust. Freeze 6 hours or until
  • firm. If desired, top with cherries and additional whipped cream
  • just before serving. Yield: 8 servings.

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Frozen Grasshopper Pie (continued)

Nutritional Facts: 1 piece (calculated without toppings) equals 520 calories, 30 g fat (18 g saturated fat), 98 mg cholesterol, 187 mg sodium, 55 g carbohydrate, 1 g fiber, 3 g protein.