Grasshopper Pie | Vintage Betty Crocker Recipes

Preheat oven to 350°F.

Melt 1/4 cup of butter in a saucepan.

Crush chocolate wafer cookies to make 1.5 cups of crumbs.

Mix the cookie crumbs with the melted butter in a 9-inch pie pan, pressing it firmly against the bottom and sides.

Bake the crust for 10 minutes and then let it cool.

In a saucepan over low heat, combine 1/2 cup of milk and 3 cups of miniature marshmallows, stirring constantly until melted.

Once melted, pour the marshmallow mixture into a bowl and chill until thickened.

In a chilled bowl, beat 1.5 cups of whipping cream until stiff peaks form.

Gradually stir in 1/4 cup of creme de menthe and 3 tablespoons of creme de cacao into the marshmallow mixture until blended.

Fold the whipped cream into the marshmallow mixture gently to avoid deflating the cream.

Add a few drops of green food coloring and mix gently.

Pour the filling into the cooled crust and use an offset spatula to create a swirl on top.

Chill the pie in the freezer for at least 4 hours.

Equipment Needed

Spice Level:

Allergens