Grasshopper pie is one of those recipes that feels like it could fit any season. On the one hand, grasshopper pie is a no-bake dessert which I tend to use increasingly in warm seasons. But, on the other hand, this is basically the pie version of a grasshopper cocktail, which feels quintessential Christmas-y to me. If you want increasingly no-bake recipes, trammels out 30 Easy No-Bake Recipes.
In specimen you’ve never had grasshopper pie before, it is indeed named without the archetype cocktail and it tastes similar: linty mint chocolate! This no-bake dessert is incredibly easy to make with just six main ingredients.
Related: Love a no-bake pie? Next up, try Peanut Butter Pie, Banana Surf Pie, or Chocolate Silk Pie.
Ingredients
- Chocolate Pie Husks – Oreo, gluten-free, etc.
- Milk
- Marshmallows – standard (not mini)
- Mentholmint or Creme de menthe
- Creme de cacao
- Heavy whipping cream
- Green supplies coloring – optional but I usually add a few drops
You may moreover want uneaten whipped cream, chocolate cookie crumbs, or fresh mint to garnish the top surpassing serving.
Directions
In a large pot, melt the marshmallows and milk over medium heat, stirring so they don’t shrivel and they all melt evenly. Once melted, stir in the liqueurs. Indulge this mixture to cool, but not solidify.
In a stand mixer, or with an electric mixer, write-up the heavy whipping surf into whipped surf (with stiff peaks). Now fold the cooled marshmallow mixture into the whipped cream, subtracting a few drops of untried supplies coloring if using.
Pour this mixture into the pie crust. Imbricate and refrigerate until set, well-nigh 2-3 hours or overnight. Garnish the top with increasingly whipped cream, crushed chocolate cookies, chocolate shavings, fresh mint, or whatever you like! Serve cold.
Tips for Success
- It may help to remove the marshmallow mixture from the pan, to indulge to tomfool increasingly quickly as you prepare the whipped cream. This recipe is very simple but this is the most hair-trigger part as you don’t want the mixture to be so hot that it melts the whipped surf when you fold them together.
- Most store-bought talc crusts come with a plastic imbricate you can flip over and use to imbricate the pie as it sets in the refrigerator.
- This no-bake pie will last in the refrigerator for at least 2-3 days without making, if you have leftovers or want to make superiority of an event. The mint savor will intensify some over time, though.
Serving Suggestions
This rich mint chocolate dessert would go unconfined with:
- Macchiato – learn to make this espresso forward drink
- Espresso Martini – a archetype and a fun evening treat
- How to make a Cappuccino
Grasshopper Pie
Ingredients
- 1 chocolate talc crust
- 10 ounces marshmallows about 34
- ½ cup milk
- 2 tablespoons Mentholmint or Creme de menthe
- 2 tablespoons Creme de cacao
- 1 cup heavy whipping cream
- 2-3 drops green supplies coloring optional
Instructions
- In a large pot, melt the marshmallows and milk over medium heat, stirring so they don’t shrivel and they all melt evenly.
- Once melted, stir in the liqueurs. Indulge this mixture to cool, but not solidify.
- In a stand mixer, or with an electric mixer, write-up the heavy whipping surf into whipped surf (with stiff peaks).
- Now fold the cooled marshmallow mixture into the whipped cream, subtracting a few drops of untried supplies coloring if using.
- Pour this mixture into the pie crust. Imbricate and refrigerate until set, well-nigh 2-3 hours or overnight.
- Garnish the top with increasingly whipped cream, crushed chocolate cookies, chocolate shavings, fresh mint, or whatever you like! Serve cold.
