Marshmallow Grasshopper Pie
TOTAL TIME: Prep: 45 min. + chilling
YIELD: 8 servings.
After a hearty meal, this refreshing pie hits the spot. I always make this festive treat whenever my son comes to visit; he loves to add sweet cherries on top. Cherries or not, the chocolate and mint are definitely meant for each other. —Sally Vandermus, Rochester, Minnesota
Ingredients
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2/3 cup semisweet chocolate chips
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2 tablespoons heavy whipping cream
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2 teaspoons shortening
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1 cup finely chopped walnuts
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FILLING:
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35 large marshmallows
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1/4 cup 2% milk
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1/4 teaspoon salt
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3 tablespoons green creme de menthe
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3 tablespoons clear creme de cacao
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1-1/2 cups heavy whipping cream, whipped
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Chocolate curls, optional
Directions
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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.
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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.
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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.
Nutrition Facts
1 slice: 413 calories, 24g fat (9g saturated fat), 37mg cholesterol, 105mg sodium, 43g carbohydrate (32g sugars, 2g fiber), 6g protein.
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