Grasshopper Pie

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.

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Grasshopper Pie Recipe

  • Prep: 15 minutes
  • Cook: 30 minutes
  • Yield: Serves 8

Ingredients

  • 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.

Method

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.

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Showing 4 of 25 Comments

  • KarenF
    So glad to see one that uses Marshmallows instead of gelatin. I tried making one with it and it was a disaster as the gelatin went all rubbery and didn't want to mix in Pie never set right. Maybe try this method instead. Could one melt the marshmallows in the Microwave??
  • Dee Dee

    I too like Sharon, Aug. 14, 2007 have made this recipe for many years with no problem. The last four times it has been separating when I add the liquor to the marshmallow mixture. Folding in the whipped cream still does not help. This last time I had to add some gelatin to firm up the liquor layer. What am I doing wrong?

  • Erica

    I make this all the time and have no problem with separation. Not sure why it would do that, but I use cold utensils (place bowl, mixers in freezer while cooking marshmellows), then add liquor to marshmellows, use cold stuff for the whipping cream (make sutre its whipped enough), and then mix it all together and dump into pie crust. Never fails me!

  • Dee Dee

    A friend of mine thought the separation could happen because of using fat free milk instead of whole milk. Will try that next time & cold utensils.

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