Grasshopper Pie

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  •     Makes 12 servings 
  • 40   chocolate wafer cookies, like Nabisco Famous (9 oz. pkg.) 
  • 7   Tbs. melted butter  
  • 2   cups heavy cream, divided  
  • 2/3   cup semisweet chocolate chips  
  • 1   envelope plain gelatin  
  • 3   cups marshmallow crème  
  • 1   tsp. peppermint extract  
  • 1   cup whipped cream or whipped topping  
  • 5   crème de menthe thin candies, like Andes Candes (I sent some of these candies last year, you should still have some.  
  •     fresh mint for garnish  
  •     green food coloring  


0 Minuten
ganz einfach
Break cookies into bowl of food processor. Process until fine crumbs form. Add butter; pulse to combine. Press into buttered 9 ½” deep dish glass pie plate. Freeze ½ hr. In saucepot, bring ½ cup heavy cream to simmer. Remove from heat; add chocolate. Let stand 3 min. Whisk together until smooth. Cool to room temperature. Pour into pie plate and smooth with the back of a spoon. Refrigerate. In small bowl, sprinkle gelatin over 2 Tbs. cream. Let stand 5 min., or until mixture thickens. Microwave 10 sec., or until melted. In mixing bowl, stir together marshmallow crème and peppermint extract. Beat remaining cream until soft peaks form. Add gelatin mixture and beat until stiff peaks form. Fold into marshmallow mixture. Stir in enough green food coloring to create desired color. Transfer to pie plate, smoothing top. Refrigerate 2 hrs., or overnight. Pipe cream around edge of pie with piping bag and open star tip, like Wilton 1M. Pipe a rosette in center of pie. Chop 4 candies. Cut one diagonally in half. Garnish pie with chopped candies. Place cut halves in center rosette
Prep time: 1 hr
Total time: 3 hrs
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Foto: Pankrath, Tobias

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