Ever since I’ve been a little girl chocolate mint desserts have been my favorite sweet to eat. I love mint chip ice cream, peppermint patties, and especially this grasshopper pie. I really don’t know where on earth the moniker “grasshopper” comes from. Do you? If so, please let me know! I could think of a million other ways to describe this delicious mint pie other than after an insect. It’s kind of gross if you think about it.
Anyway, don’t let the name worry you too much because this pie turns out deliciously. It could be called poop pie for all I care and I’d still scarf it down with a vengeance haha!
Ingredients
2 1/4 cups plus 1/4 cup chocolate wafer crumbs
6 tablespoons of Kerrygold unsalted butter, melted (a bit more, unmelted, will be used to grease the pie pan)
38 large Jet-Puffed marshmallows
1 cup Half and Half
1/2 cup green Crème de Menthe liqueur (purchased or homemade)
1 1/8 cups heavy whipping cream
Ingredients for 4 cup volume Traditional/Standard pie pan (8 or 9 inch diameter, 1 to 1 1/2 inch depth; NOT deep dish):
1 1/2 cups plus 1/4 cup 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
Instructions
To make the crust: butter the pie pan. In a large bowl combine the chocolate wafer crumbs (reserving 1/4 cup for topping) and melted butter. Hand stir until combined (the crumbs will look ‘wet’ but it won’t necessarily be sticking together unless using gluten-free crumbs). Pour crumb mixture into the pie pan. Using the back of a large spoon or fingers, press crumbs into the pie pan evenly on the bottom and sides to form a crust. Place in the freezer.
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Quick Tip: Use a touch of green food coloring to get an even bolder color.