Grasshopper Pie Chocolate Dessert (Print Version)
# Ingredients:
→ Chocolate Crust
01 -
25 chocolate crème filled cookies, such as original Oreos
02 -
4 tablespoons unsalted butter, melted
→ Pie Filling
03 -
2 cups heavy whipping cream
04 -
7 ounces marshmallow crème (1 jar)
05 -
¼ cup crème de menthe
# Instructions:
01 -
Place the chocolate cookies with crème filling in a food processor and pulse until fine crumbs form. Transfer the crumbs to a large mixing bowl.
02 -
Pour in the melted butter and stir to combine. Place the crumbs into a 9-inch pie dish, pressing them into an even layer and up the sides using the bottom of a ramekin or heavy glass.
03 -
Refrigerate or freeze the pie crust until ready to fill.
04 -
In a large bowl, beat the heavy whipping cream on medium speed until stiff peaks form, about 4 to 6 minutes. Set aside.
05 -
In a separate large bowl, beat together the marshmallow crème and crème de menthe until well combined. Gently fold in the whipped cream.
06 -
Pour the filling into the prepared pie crust and refrigerate for 4 to 6 hours or freeze for 3 to 4 hours. Garnish with additional crushed cookies or whipped cream, if desired.
07 -
Serve the pie cold. Refrigerate leftovers for up to 3 days.
# Notes:
01 -
For best results, ensure the whipped cream is properly stiff before incorporating it into the filling.