Pipe Dream #24: To Be Convincing – Grasshopper Pie

This pie looks winter-y. It is minty green in color. It is sitting on a red snowflake plate.

And I make no excuses, because I made this during the winter. So.

However, I recommend this recipe to you for a number of reasons.

1) It has an Oreo crust.

2) Mint never goes out of style.

3) It is a PW recipe.

4) Soon, it will be scorching hot. It’s only May, so the humidity is just getting started, but trust me, by the time mid-July comes along and summer has gotten old, weeding the garden has become a back-breaking chore, and mosquito bites festoon your legs in a distinguishable paisley pattern–you will want a slice o’ this pie.

I could list more, but I think that last should convince you. I just convinced myself. And now I find myself wondering if I will be able to make mosquito bite art on my legs this summer. That would be so art major of me.

Going to sit by a lowland swamp now,


Grasshopper Pie

Adapted from Pioneer Woman

16 whole chocolate sandwich cookies
2 tablespoons butter, melted
24 whole large marshmallows (or container of marshmallow fluff)
⅔ cups half-and-half
2 tablespoons creme de menthe liqueur
2 tablespoons creme de cacao liqueur (I skipped this and added more creme de menthe instead)
drop or two of green food coloring
1 cup heavy cream
extra cookie crumbs or chocolate shavings for garnish

Throw the cookies and melted butter into a food processor and pulverize (or you can crush them in a large Ziploc bag.) Pour into a pie pan and press into the bottom and up the sides of the pan. Set aside.

Heat marshmallows and half-and-half in a saucepan over low heat, stirring constantly. As soon as it’s all melted and combined, place saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add one to two drops green food coloring if you want.

In a mixing bowl, beat whipping cream until stiff. Pour cold marshmallow mixture into the whipped cream and fold together gently.

Pour filling into chocolate crust. Sprinkle extra chocolate crumbs or shave some chocolate over the top. Place pie in the freezer and freeze until very firm, at least two hours. Remove from freezer ten minutes or so before you want to slice and serve.

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