A classic frozen dessert pie with an Oreo cookie crust and a minty marshmallow cream filling infused with crème de menthe and crème de cacao, topped with whipped cream and chocolate curls.

american

Nutrition

High in calories, sugar, and saturated fat from cream, marshmallow, butter, and cookies with minimal protein or fibre.

26% of daily energy

48 g

Carbs

39% kcal

33 g

Total fat

58% kcal

3 g

Protein

3% kcal

Egg FreeNut FreePeanut FreeSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertbakingfreezer friendlyparty foodfamily friendly

Grasshopper Pie

Name: Grasshopper Pie — Tasty Bites
Prep time: 30 min
Cook time: 11 min
Total time: 41 min
Yield: 8 servings
Ingredients: Oreo Crust; 25 Oreo Cookies; 5 tablespoon Unsalted Butter (melted); Filling; 7 ounce jar Marshmallow Creme; 0.5 cup Green Crème De Menthe; 2 tablespoon White Crème De Cacao; 2 cup Whipping Cream; Whipped Cream (for topping; optional); Chocolate Curls (for topping; optional)

Vintage Recipes (Stephanie Manley)

8

servings

0

per serve

0

minutes

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Ingredients

Oreo Crust

25 Oreo Cookies

5 tablespoon Unsalted Butter melted

Filling

7 ounce jar Marshmallow Creme

0.5 cup Green Crème De Menthe

2 tablespoon White Crème De Cacao

2 cup Whipping Cream

Whipped Cream for topping; optional

Chocolate Curls for topping; optional

Equipment

Oven

Food processor

9-inch pie plate

Measuring cup

Mixing bowl

Electric mixer

Freezer

Instructions

Preheat the oven to 350°F.

Crush the Oreos into fine crumbs in a food processor. Make sure there are no large chunks remaining.

Thoroughly mix the Oreo crumbs with the melted butter and press the mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.

Bake for 10 to 12 minutes. Remove from the oven and let cool completely.

To make the filling, combine the marshmallow creme, crème de menthe, and crème de cacao in a mixing bowl. Beat with an electric mixer on low speed until smooth.

In another bowl, whip the whipping cream until soft peaks form. Do not overmix.

Fold the whipped cream into the marshmallow creme, and spoon this mixture into the chocolate crust.

Place in the freezer for at least 5 hours. (The pie will not freeze firm.)

Serve garnished with dollops of whipped cream and chocolate curls, if desired.