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This was my birthday cake many times ! I use the Nabisco chocolate wafer cookies for the crust ! The kind you use heavy cream to make the refrigerator cake, another birthday fave ! This pie is delicious and its different and visually appealing !
Even non mint blinkers, may go for this ! My Aunt also made a s similar pie with Kailua !!
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??
Save yourself the Oreo step; use 1 1/4 cup crushed Famous Chocolate Wafers..found in most large grocery stores. Mix with 1/3 cup melted butter, press into pan and chill. Then add filling.
PERFECT recipe as-is, do not change a thing!
After having made many “mistake” pies (soup and such), glad to hear the secret is getting everything cold before mixing it together. That really makes the difference.
I just made one in Michigan – easy to keep the crust cool outside in the snow, easy to keep the bowl for the whipping cream outside in the snow…. easy to freeze the pie outside in the snow…..
Do not use store bought crusts, it’s easy to de-cream the Oreos, put them in a plastic Zip loc bag and smash them with a rolling pin. Even the cream de cocoa has a purpose – makes the pie more chocolatey mint. And there’s only 1/4 cup of alcohol in the whole pie, so let the kids have a sliver too. Mmmmm!!
Always loved Grasshopper Pie. Been making it for years…
Instead of Oreos, we use Nabisco Famous Wafers. (http://tinyurl.com/2fv49kr) Basically, the Oreos without the filling. You have to search for them. They’re waaaay up on a top shelf in my local grocery store. Just whiz in a food processor and instant pie crust crumbs…
For the people who had separation occuring, I thhink it might be because you’re using whipped cream instead of WHIPPING cream…maybe?
I have been making this recipe for years…I use the premade cookie crust when I’m lazy – it works fine!
I also now throw in a handful of Andes Mint Pieces on the bottom of the pie crust before I pour in the pie filling. Makes it a little more tricky to cut but its a nice surprise in every bite!
Taste great and always has everyone begging for me to make it!
My friend made us grasshopper pie last year and I’ve been craving it ever since. This recipe looks great and really simple to make aka perfect for someone of my lowly cooking aptitude.
By the way, I was wondering if you had any suggestions on what to do with the discarded Oreo fillings. It would be a shame to waste them!
I had to comment on this recipe because my mother and I were just discussing how we should make Grasshopper pie. This recipe is almost identical to my grandmother’s recipe, and it makes a wonderful dessert. Your father has done a great job of piecing together your grandmother’s old recipe!
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.
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!
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?
I have a similar recipe that I used often with great success more than 30 years ago. Recently, the pie has been a failure repeatedly, because an intensely liquor-flavored layer forms from a separation of the marshmallow/whipped cream/liquor mixture. I’d thought that perhaps the formulation of marshmallows had changed since 30 years ago, but your recipe reassures me that it’s not the marshmallows that are the problem. Therefore, it must be something that I’m doing wrong. What can it be?
Elise, you rock! This is such a super simple pie to make…I made it for Saturday night dinner and wow, it was great. I did end up sprinkling about a half-cup of mini choc chips over the top as it set, and that just intensifed the choc/mint contrast.
I can totally see how you might use this marshmallow base as a jumping off point for other pies…I’ll have to experiment! one that is coming to mind would maybe be a cherry/ameretto pie, flavored with ameretto and sweet bing cherries. might have to play with it tho…
Thanks for posting yet another yummy looking recipe. I have a question. Have you ever made crumb crust in lined muffin pans? Making indivdual servings of the large pie instead.
I have a cheesecake recipe that calls for using 1 whole vanilla wafer put in the bottom of each of the holes in the lined muffin pan.
The pie is named after the Grasshopper cocktail.
I just made this pie today. The only variations were using plain Creme De Cacao since I did not have the white variant. The pie is in the freezer, and almost ready.
I have a tip for anyone who makes this: Be careful when melting the marshmallows, as they will foam up very quickly. When this happens, just keep stirring to keep the level down.
And also: if you use green Creme De Menthe, green food coloring probably won’t be necessary. The liquor I used was so green it stained the countertop when a drop fell on it.
I think I’ll use Golden Oreos and add cocoa powder to the melted marshmallows next time.