Grasshopper Pie

Welcome to the video and introduction to the recipe.

Start with 32 large marshmallows and add 1/2 cup of heavy whipping cream.

Melt the marshmallows with the cream, stirring occasionally until creamy and lump-free.

Refrigerate the melted marshmallow mixture for 20 minutes to thicken slightly.

Whip 1 1/2 cups of chilled heavy cream until it forms soft peaks, being careful not to over-whip.

Check the marshmallow mixture to ensure it hasn't thickened too much; it should still be liquid but slightly stiffer.

Stir in 1/4 cup of crème de menthe into the marshmallow mixture.

Add 3 tablespoons of crème de cacao and stir to combine.

Fold the marshmallow mixture into the whipped cream gently, being patient to avoid over-mixing.

Pour the combined mixture into the pre-made chocolate pie crust.

Cover the pie with the lid that came with the crust and chill for about 4 hours or overnight until set.

Equipment Needed

Spice Level:

Allergens