Marshmallow Grasshopper Pie Recipe

5 1 2
Marshmallow Grasshopper Pie Recipe
Marshmallow Grasshopper Pie Recipe photo by Taste of Home
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Marshmallow Grasshopper Pie Recipe

Read Reviews
5 1 2
Publisher Photo
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. —Saly Vandermus, Rochester, Minnesota
MAKES:
6-8 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 plate. Fold whipped cream into filling; pour into crust. Refrigerate overnight. Garnish with chocolate curls if desired. Yield: 6-8 servings.
Originally published as Grasshopper Pie in Country Woman November/December 2005, p31

Nutritional Facts

1 slice: 413 calories, 24g fat (9g saturated fat), 37mg cholesterol, 105mg sodium, 43g carbohydrate (32g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Grasshopper Pie in Country Woman November/December 2005, p31

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Reviews forMarshmallow Grasshopper Pie

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MY REVIEW
CarolKoff User ID: 2695359 147798
Reviewed Dec. 25, 2010

"I made this for our Christmas dessert. It was wonderful! Everyone raved about how good it was. It is a very easy recipe to make, I did not change a thing. My only suggestion is to watch the marshmallow creme setting up. Mine was setting up and ready after 45 minutes instead of the 60 minutes recommended. A real great recipe for the Holidays. Carolkoff"

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