Quick Grasshopper Pie Recipe

5 3 5
Quick Grasshopper Pie Recipe
Quick Grasshopper Pie Recipe photo by Taste of Home
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Quick Grasshopper Pie Recipe

Read Reviews
5 3 5
Publisher Photo
My family looks forward to this fluffy pie every Christmas. No one can resist the combination of refreshing mint and luscious chocolate. Plus, the six-ingredient recipe is a snap to prepare—and the pretty pastel green color is festive for the occasion.—Lindsey Dorn, New Glarus, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1-1/2 cups plus 1 tablespoon chocolate wafer crumbs, divided
  • 5 tablespoons butter, melted
  • 24 large marshmallows
  • 2/3 cup plus 1 cup heavy whipping cream, divided
  • 2 tablespoons clear creme de cacao
  • 2 tablespoons green creme de menthe

Directions

Combine 1-1/2 cups wafer crumbs and butter. Press into an ungreased 9-in. pie plate. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack.
In a large heavy saucepan, combine marshmallows and 2/3 cup cream; cook and stir over low heat until marshmallows are melted. Remove from the heat. Stir in creme de cacao and creme de menthe. Transfer to a small bowl; refrigerate for 1 hour or until slightly thickened.
In a large bowl, beat the remaining cream until stiff peaks form; fold into marshmallow mixture. Pour into crust. Sprinkle with remaining wafer crumbs. Refrigerate for several hours or overnight. Yield: 8 servings.
Originally published as Grasshopper Pie in Country Woman Christmas Annual 2010, p54

Nutritional Facts

1 piece: 428 calories, 29g fat (17g saturated fat), 87mg cholesterol, 207mg sodium, 38g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups plus 1 tablespoon chocolate wafer crumbs, divided
  • 5 tablespoons butter, melted
  • 24 large marshmallows
  • 2/3 cup plus 1 cup heavy whipping cream, divided
  • 2 tablespoons clear creme de cacao
  • 2 tablespoons green creme de menthe
  1. Combine 1-1/2 cups wafer crumbs and butter. Press into an ungreased 9-in. pie plate. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack.
  2. In a large heavy saucepan, combine marshmallows and 2/3 cup cream; cook and stir over low heat until marshmallows are melted. Remove from the heat. Stir in creme de cacao and creme de menthe. Transfer to a small bowl; refrigerate for 1 hour or until slightly thickened.
  3. In a large bowl, beat the remaining cream until stiff peaks form; fold into marshmallow mixture. Pour into crust. Sprinkle with remaining wafer crumbs. Refrigerate for several hours or overnight. Yield: 8 servings.
Originally published as Grasshopper Pie in Country Woman Christmas Annual 2010, p54

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Reviews forQuick Grasshopper Pie

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MY REVIEW
retiredcookie2000 User ID: 788073 263381
Reviewed Mar. 12, 2017

"I just made this exactly as written. Got a lot of compliments! Absolutely a keep!!"

MY REVIEW
destine User ID: 2519270 110036
Reviewed Dec. 22, 2013

"My husband and son loved this pie. It was very easy to make. I didn't change a thing. The mint flavor isn't overwhelming. The creme de cacao and creme de menthe are a perfect flavor combination in this pie. I just served it with a dollop of whipped cream."

MY REVIEW
smmatchett User ID: 4268887 146367
Reviewed Mar. 2, 2012

"This is the same recipe my mom has been making for as long as I can remember. It's a family favorite, passed down from her mother. An excellent St.Patty's Day dessert as well."

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