Here’s Grandma’s favorite recipe for the classic Grasshopper Pie.
Simply Recipes / Cambrea Gordon
My grandmother on my dad’s side had an amazing sweet tooth.
Many grasshopper pie recipes are quite elaborate and call for gelatin, egg yolks, egg whites, etc.
Simply Recipes / Cambrea Gordon
In this recipe, we use marshmallows, instead of eggs and gelatin.
It needs this time in the freezer to completely set and firm up.
Early versions used either a graham cracker crust or a chocolate crust.
Simply Recipes / Cambrea Gordon
Our version uses a chocolate crust to give it extra chocolate goodness.
Or, choose to use agraham cracker crust.
A small handful of the crumbs should hold together when you squeeze it in your fist.
Simply Recipes / Cambrea Gordon
Press firmly with the bottom of a cup to tamp down and compact the crust into the pie dish.
Bake in oven for 5 to 10 minutes; remove from oven and cool completely.
Once cooled, place in freezer to chill.
Simply Recipes / Cambrea Gordon
In saucepan over medium heat, warm the milk until steaming, but not boiling.
Add the marshmallows and stir gently until the marshmallows have melted.
Add creme de menthe and creme de cacao to the cooled marshmallow mixture, and mix well.
Simply Recipes / Cambrea Gordon
Add a drop or two of green food dye if desired.
With a hand mixer or a stand mixer, whip the cream until it forms stiff peaks.
Fold the whipped cream into the milk and marshmallow mixture in three separate additions.
Simply Recipes / Cambrea Gordon
Continue folding and gently mixing until no more streaks of white remain.
Pour the filling into the crust and freeze for at least 3 hours.
Serve with a dollop of whipped cream and sprinkle with chocolate shavings, if desired.
Simply Recipes / Cambrea Gordon
Simply Recipes / Cambrea Gordon
Simply Recipes / Cambrea Gordon
Simply Recipes / Cambrea Gordon