My grandmother, on my dad’s side, had an amazing sweet tooth.
How that woman could eat as many jelly-filled donuts as she did and still live to 97, I’ll never know!
One of her favorite pies to make for us was grasshopper pie, a chilled minty green pie with an Oreo cookie crust. I haven’t found her recipe, but my father patched one together from many he found online that turns out a pie just like the one she used to make.
Many grasshopper pie recipes are quite elaborate and call for gelatin, egg yolks, egg whites, etc. In this recipe we use marshmallows, instead of the eggs and gelatin.
- 20 oreo cookies (40 halves), fillings discarded, cookies crushed
- 5 Tbsp butter, melted
- 3/4 cup hot milk
- 24 large marshmallows
- 1/4 cup creme de menthe liqueur
- 2 tablespoons white creme de cacao
- 1 cup whipping cream, whipped
- Optional A drop or two of green food dye.
1 Make Oreo crust: Preheat oven to 425°F. In a bowl, mix crushed Oreo cookie halves and butter. Pat into bottom and sides of 10 inch pie dish.
Bake in oven for 5 to 10 minutes; remove from oven and cool completely.
Once cooled, place in freezer to chill.
2 Make marshmallow filling: In saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool.
Add creme de menthe and creme de cacao, and mix well. Add a drop or two of green food dye if desired. Fold in whipped cream.
3 Pour into chilled pie shell. Freeze for 3 or 4 hours.
Serve with a dollop of whipped cream.