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Grasshopper Pie




Source of Recipe


boulderlocavore.com


Recipe Link: https://boulderlocavore.com/gratitude-and-grasshopper-pie-recipe/

List of Ingredients




2 1/4 cups plus 1/4 cup chocolate wafer crumbs*
6 tablespoons of unsalted butter , melted (a bit more, unmelted, will be used to grease the pie pan)
38 regular-size marshmallows**
1 cup Half and Half
1/2 cup green Cr�me de Menthe liqueur (purchased or homemade)
1 1/8 cups heavy whipping cream

Recipe



To make the crust: butter the pie pan. In a large bowl combine the chocolate wafer crumbs (reserving 1/4 cup for topping) and melted butter. Hand stir until combined (the crumbs will look �wet� but it won�t necessarily be sticking together unless using gluten-free crumbs). Pour crumb mixture into the pie pan. Using the back of a large spoon or fingers, press crumbs into the pie pan evenly on the bottom and sides to form a crust. Place in the freezer.
Combine the marshmallows and Half and Half in the top of a double broiler OR in a metal, heat proof bowl placed over a sauce pan of boiling water. Cook, stirring constantly once marshmallows begin to melt, until the marshmallows have melted completely (using a whisk at the end is helpful to ensure the marshmallows are completely liquified). Remove from heat.
Add the Cr�me de Menthe into the marshmallow mixture and stir or whisk to fully combine. Note: the Creme de Menthe may settle in the bowl but will be further incorporated in the last filling step. Allow the mixture to cool slightly, about 10 minutes.

Using a standing or hand held mixer, whip heavy whipping cream until firm peaks appear. Fold/stir into the green marshmallow mixture. Whisk lightly at the end in needed to ensure the mixture is combined well.

Pour into prepared pie crust. Sprinkle the remaining 2 tablespoons of the crumbs on the top and place in the freezer. Freeze until firm.