Ingredients
Method
- Place the chocolate cookies into a food processor and pulse until fine crumbs form. Stir in melted butter, then press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze the crust for 20 minutes to set.
- In a saucepan over low heat, melt the mini marshmallows with the whole milk, stirring constantly until smooth. Remove from heat and let cool to room temperature.
- Once cooled, stir in Crème de Menthe (or peppermint extract) and food coloring (if using). If the green is too pale, add a drop of green gel coloring for a vibrant shade.
- In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled marshmallow mixture using a silicone spatula until smooth and no streaks remain.
- Pour the mousse filling into the prepared pie crust and smooth the top with a spoon. Refrigerate the pie for at least 6 hours, preferably overnight, to allow the filling to set.
- Before serving, garnish with extra whipped cream, chocolate shavings, or crushed Oreos for a final decorative touch.
Notes
With its velvety texture and minty sweetness, the Grasshopper Pie is both nostalgic and indulgent. Made with a simple chocolate cookie crust and a creamy marshmallow filling, it's an effortless yet impressive dessert for any gathering.
