Fluffy Grasshopper Pie | Dessert | St. Patrick's Day

Process 2 sleeves of chocolate sandwich cookies in a food processor until fine crumbs.

Add 1/4 cup melted butter to the cookie crumbs and mix well.

Press the mixture firmly into a 9-inch pie plate along the bottom and sides.

Refrigerate the pie crust after pressing it in.

Whip 1 cup of heavy whipping cream to firm peaks and refrigerate to keep cold.

In a mixing bowl, combine 8 ounces of cream cheese and 14 ounces of sweetened condensed milk, mixing until smooth.

Add 1/4 cup green creme de menthe, 1/4 cup clear creme de cocoa, and 1 1/2 tablespoons of fresh squeezed lemon juice (or 3 tablespoons if using bottled) to the cream cheese mixture and mix well.

Fold the whipped cream into the cream cheese mixture until combined.

Pour the filling into the prepared pie crust and smooth the top.

Refrigerate the pie for at least 4 hours or overnight to firm up.

Equipment Needed

Spice Level:

Allergens