Idiot Proof Grasshopper Pie

Get out your food processor.

Pour in 40 Oreos into the food processor.

Process the Oreos for about 1 minute until they form a crumbly dust.

Pour the Oreo crumbs into a mixing bowl.

Add 6 tablespoons of melted unsalted butter to the Oreo crumbs.

Mix until combined and you have a wet sand consistency.

Pour the mixture into a 9-inch pie plate.

Press the Oreo crumbs down along the bottom and up the sides of the pie plate to form a crust.

Bake the crust at 350 degrees Fahrenheit for 10 to 12 minutes until it looks more solid.

Let the crust cool for about 45 minutes to 1 hour, optionally in the fridge.

In a saucepan over medium-low heat, pour in 3/4 cup of whole milk and bring to a low simmer, stirring occasionally.

Add 30 large marshmallows to the milk and stir for 6 to 7 minutes until melted and fluffy.

Remove from heat and add 1 teaspoon of peppermint extract, 1 teaspoon of vanilla extract, and a few dashes of green food coloring.

Mix until fully integrated and let it cool for about 30 minutes at room temperature, then refrigerate for another 45 minutes to 1 hour.

In a mixing bowl, add 1 cup of heavy cream and 1 teaspoon of vanilla extract for whipped cream.

Mix with an electric mixer for 6 to 7 minutes until hard peaks form.

Set the whipped cream aside.

Pour the cooled marshmallow mixture into the whipped cream and gently fold together with a spatula for about 1 minute until combined.

Pour the whipped cream mixture into the cooled pie crust and smooth it out with a spatula.

Refrigerate the pie for 5 to 6 hours to let the filling set.

After about 3 hours, take the pie out to decorate it with halved mint Oreos and sprinkle Oreo crumbs on top, if desired.

Return the pie to the fridge for another 2 to 3 hours to let it set completely.

Equipment Needed

Spice Level:

Dietary

Allergens