This easy Pioneer Woman Grasshopper Pie is a creamy, minty dessert perfect for any occasion. With a simple chocolate cookie crust and a cool, fluffy filling, it’s quick to make and can be customized with extra mint or food coloring. Enjoy a refreshing treat that’s sure to impress!
Ingredients Needed
For the Crust
- 15 chocolate sandwich cookies (such as Oreos)
- 3 tbsp butter, melted
For the Filling
- 24 large marshmallows (or 13 oz marshmallow fluff)
- 2/3 cup half-and-half
- 2 tbsp creme de menthe liqueur (more to taste)
- 2 tbsp creme de cacao liqueur
- 1-2 drops green food coloring (optional)
- 1 cup heavy cream
For Topping
- Extra cookie crumbs (reserved from the crust)
How To Make Grasshopper Pie
- Make the Crust: Place the chocolate sandwich cookies and melted butter in a food processor and pulse until finely crushed. If you don’t have a food processor, put the cookies in a zip-top bag and crush them with a rolling pin. Press the crumbs into the bottom and up the sides of a 9-inch pie pan. Reserve a small amount of crumbs for sprinkling on top later. Freeze the crust for at least 15 minutes to set.
- Prepare the Filling: In a saucepan, heat the marshmallows and half-and-half over low heat, stirring constantly until the marshmallows are completely melted. Once melted, place the saucepan in a bowl of ice to cool the mixture down quickly, stirring occasionally. Once the mixture has cooled, stir in the creme de menthe, creme de cacao, and green food coloring (if using). Taste and add more creme de menthe if you prefer a stronger mint flavor.
- Whip the Cream: In a mixing bowl, beat the heavy cream until stiff peaks form.
- Combine the Filling: Gently fold the cooled marshmallow mixture into the whipped cream until well combined.
- Assemble the Pie: Pour the marshmallow mixture into the prepared chocolate crust. Sprinkle the reserved cookie crumbs over the top of the pie for decoration. Freeze the pie for at least 2 hours, or until the filling is firm.
- Serve: Remove the pie from the freezer about 10 minutes before serving to make slicing easier. Enjoy!
Recipe Tips
- Freeze the crust before filling: Make sure to freeze the chocolate crust for at least 15 minutes to ensure it holds its shape and is firm when you add the filling.
- Cool marshmallow mixture quickly: After melting the marshmallows and half-and-half, place the saucepan in ice to cool the mixture fast. This helps the filling set properly.
- Whip the cream to stiff peaks: Beat the heavy cream until stiff peaks form. This gives the filling a light, airy texture and makes the pie creamier.
- Taste the filling before freezing: Taste the marshmallow mixture before you add it to the whipped cream. Adjust the mint flavor if needed by adding more creme de menthe.
- Let the pie soften before serving: Remove the pie from the freezer about 10 minutes before serving. This makes it easier to slice and enjoy a smoother texture.
How To Store Leftovers
- Refrigerate: Cover leftovers Grasshopper Pie and store it in the fridge for up to 3 days.
- Freeze: Wrap leftovers Grasshopper Pie well in plastic wrap and foil. Freeze for up to 2 months. Before serving, let it thaw in the fridge for a few hours.
Nutrition Facts
Serving Size: 1 serving (99g)
- Calories: 335
- Total Fat: 12g
- Saturated Fat: 7g
- Sodium: 159mg
- Potassium: 69mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1g
- Sugars: 33g
- Protein: 3g
More Pioneer Woman Recipes:
Pioneer Woman Grasshopper Pie
Description
This easy Pioneer Woman Grasshopper Pie is a creamy, minty dessert perfect for any occasion. With a simple chocolate cookie crust and a cool, fluffy filling, it’s quick to make and can be customized with extra mint or food coloring. Enjoy a refreshing treat that’s sure to impress!
Ingredients
For the Crust
For the Filling
For Topping
Instructions
- Make the Crust: Place the chocolate sandwich cookies and melted butter in a food processor and pulse until finely crushed. If you don’t have a food processor, put the cookies in a zip-top bag and crush them with a rolling pin. Press the crumbs into the bottom and up the sides of a 9-inch pie pan. Reserve a small amount of crumbs for sprinkling on top later. Freeze the crust for at least 15 minutes to set.
- Prepare the Filling: In a saucepan, heat the marshmallows and half-and-half over low heat, stirring constantly until the marshmallows are completely melted. Once melted, place the saucepan in a bowl of ice to cool the mixture down quickly, stirring occasionally. Once the mixture has cooled, stir in the creme de menthe, creme de cacao, and green food coloring (if using). Taste and add more creme de menthe if you prefer a stronger mint flavor.
- Whip the Cream: In a mixing bowl, beat the heavy cream until stiff peaks form.
- Combine the Filling: Gently fold the cooled marshmallow mixture into the whipped cream until well combined.
- Assemble the Pie: Pour the marshmallow mixture into the prepared chocolate crust. Sprinkle the reserved cookie crumbs over the top of the pie for decoration. Freeze the pie for at least 2 hours, or until the filling is firm.
- Serve: Remove the pie from the freezer about 10 minutes before serving to make slicing easier. Enjoy!
Notes
- Freeze the crust before filling: Make sure to freeze the chocolate crust for at least 15 minutes to ensure it holds its shape and is firm when you add the filling.
- Cool marshmallow mixture quickly: After melting the marshmallows and half-and-half, place the saucepan in ice to cool the mixture fast. This helps the filling set properly.
- Whip the cream to stiff peaks: Beat the heavy cream until stiff peaks form. This gives the filling a light, airy texture and makes the pie creamier.
- Taste the filling before freezing: Taste the marshmallow mixture before you add it to the whipped cream. Adjust the mint flavor if needed by adding more creme de menthe.
- Let the pie soften before serving: Remove the pie from the freezer about 10 minutes before serving. This makes it easier to slice and enjoy a smoother texture.
Pioneer Woman Grasshopper Pie