Grasshopper Pie has been a family favorite as long as I can recall and is now for my children as well. There is not a holiday that passes when not I’m begged to add it to the menu! Refreshing, creamy mint filling and a chocolate cookie crumb crust. Who could ask for more?! My version is gluten-free however it may be made with gluten cookie crumbs for a fabulous result as well!
The original family recipe was for a traditional, smaller, non deep-dish pie pan. I've included both the current day, deep dish pie pan ingredient amounts, as well as the ingredient amounts for the original recipe. The instructions are the same for both.
- 2 1/4 cups chocolate wafer crumbs*
- 6 tablespoons of unsalted butter, melted (a bit more, unmelted, will be used to grease the pie pan)
- 38 large marshmallows
- 1 cup Half and Half
- 1/2 cup green Crème de Menthe liqueur (purchased or homemade)
- 1 1/3 cups heavy whipping cream
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter
- 25 large marshmallows
- 2/3 cup half and half (the original recipe used cream or milk)
- 5 tablespoons green Creme de Menthe
- 1 cup heavy whipping cream
- To make the crust: butter the pie pan. In a large bowl combine the chocolate wafer crumbs (note: reserve 2 tablespoons of the crumbs for later use) and melted butter. Hand stir until combined (the crumbs will look ‘wet’ but it won’t necessarily be sticking together). Pour crumb mixture into the pie pan. Using the back of a large spoon, press crumbs into the pie pan evenly on the bottom and sides to form a crust. Place in the freezer.
- Combine the marshmallows and Half and Half in the top of a double broiler OR in a metal, heat proof bowl placed over a sauce pan of boiling water. Cook, stirring constantly once marshmallows begin to melt, until the marshmallows have melted completely (using a whisk at the end is helpful to ensure the marshmallows are completely liquified). Remove from heat.
- Add the Crème de Menthe into the marshmallow mixture and stir or whisk to fully combine. The Creme de Menthe may settle in the bowl but will be further incorporated in the last filling step. Allow the mixture to cool slightly, about 10 minutes.
- Using a standing or hand held mixer, whip heavy whipping cream until firm peaks appear. Stir into the green marshmallow mixture. Whisk lightly at the end to ensure the mixture is combined well.
- Pour into prepared pie crust. Sprinkle the remaining 2 tablespoons of the crumbs on the top and place in the freezer. Freeze until firm.
*I made my pie gluten free and used Pamela’s Products ‘Extreme Chocolate Mini Cookies’ to make the crust. They are dark and rich; gluten-eating or gluten-free diners will love this crust. To make the required amount of crumbs about 2 packages of the cookies will be used. I put them in my food processor to process them into crumbs.