Grasshopper Pie Recipe
Ingredients
| Chocolate Cookie Crust | ||
| 3 cups miniature marshmallows or 32 large marshmallows | ||
| Milk | 1/2 Cup (16 tbs) | |
| Whipping cream | 1 1/2 Cup (16 tbs), chilled | |
| 1/4 cup green crime de menthe | ||
| White creme de cacao | 3 Tablespoon | |
Directions
Bake pie crust.
Cool.
Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In chilled bowl, beat whipping cream until stiff.
Stir marshmallow mixture until blended; stir in creme de menthe and creme de cacao.
Fold into whipped cream.
Fold in food colpr.
Pour into pie crust.
If desired, sprinkle grated semisweet chocolate over top.
Refrigerate at least 4 hours.
Cool.
Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In chilled bowl, beat whipping cream until stiff.
Stir marshmallow mixture until blended; stir in creme de menthe and creme de cacao.
Fold into whipped cream.
Fold in food colpr.
Pour into pie crust.
If desired, sprinkle grated semisweet chocolate over top.
Refrigerate at least 4 hours.
Chef
