• 8bf83aec91570d3c000a04b1dd2bb76d

Extreme Grasshopper Pie

A great holiday or anytime frozen dessert recipe! A chocolate cookie crust with a creamy creme de menthe filling and chocolates.

Prep
Cook
Serves 8people
Ingredients
Crust:
16
Mint Oreo cookies, roughly chopped or broken
4
tbsp unsalted butter melted and cooled
Ganache:
8
oz high quality semisweet chocolate (chips are fine)
1/2
cup heavy whipping cream
1/4
tsp mint extract
Filling:
1/2
cup milk
20
large marshmallows
2
cups heavy whipping cream
3/4
oz crème de cacao liqueur
3/4
oz crème de menthe liqueur
Topping:
1/4
cup Andes Baking Chips
Chocolate syrup, optional
Directions
1.
Crust: Preheat oven to 350 degrees F. Grind cookies in a food processor until crumbs are a fine consistency. Sprinkle melted butter over crumbs and pulse food processor to incorporate butter completely. Spread the mixture into a 9-inch pie plate and press crumbs into an even layer on the bottom and sides of the pie plate. Bake the crust for 10 minutes and let cool completely.
2.
Ganache: Cook the heavy cream and chocolate in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. When chocolate is thoroughly melted, stir in the mint extract.
3.
Spread ganache over the base of the cooled crust at a thickness of about 1/4". You will have some left over.
4.
Filling: Heat the milk in a large pot over medium-low heat until milk is simmering. Reduce heat to low and add marshmallows. Stir until marshmallows are melted. Place pot in a bowl of shallow ice water to chill. While the marshmallow mixture is chilling, whip the heavy cream until stiff. Fold the whipped cream into the chilled marshmallow mixture. Mix in the liqueurs until thoroughly combined and no green streaks remain. Spread filling into the cookie crust over the ganache. Top with Andes Baking chips and drizzle with chocolate syrup. Freeze pie until ready to serve. Remove from freezer approximately 15 minutes prior to serving.

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