With St. Patrick’s Day this weekend, it seemed only logical that we’d serve up some Grasshopper Pie with Thin Mint Cookie Crust around these parts for our now 6th pie in the 52 Pies Project.
If you’ve been following along, we’ve had:
Week 1: Cast Iron Chocolate Pecan Wedge Pie
Week 2: Honey Apple Hand Pies
Week 3: Mini Strawberry Daiquiri Pies
Week 4: Chocolate Crust Nutella Tartlets
Week 5: Louisiana’s Best Strawberry Pie
So, let’s get to hopping with our 52 Pies Project: Grasshopper Pie with Thin Mint Cookie Crust.
Have you ever wondered why a Grasshopper Pie was called a Grasshopper Pie? I did a little research because I like to know why things are called the things they are called. It has no grasshoppers in it and it doesn’t really resemble a grasshopper, so what’s with the name? Unless you’ve heard of a Grasshopper Cocktail, then perhaps you were confused as to where the pie originated from, too?
Some say that it gets its name from its coloring, but I’m 99.9% sure that it’s because it’s practically the same ingredients in the cocktail.
Maybe you don’t really care about the name at all and you are more concerned that I’ve made you a pie that is St. Patrick’s Day party ready and contains Thin Mint cookies. Or perhaps you’re just happy that I made you the matching cocktail as well.
Either way, I have two delicious treats to share today.
- 24 marshmallows
- 1/2 cup milk
- 1/4 cup creme de menthe (green colored)
- 2 tbsp creme de cacao
- 1 cup heavy cream
- 1 pre made chocolate wafer crust, removed from packaging
- 1 sleeve crumbled Thin Mint cookies (about 16 cookies)
- 3 oz butter, melted
- Melt marshmallows in milk over medium heat in a small saucepan and let cool. Add creme de menthe and creme de cacao. In a chilled mixing bowl, whip the cream until stiff peaks form; fold into marshmallow mixture and set aside.
- Crumble the wafer crust and combine with the cookie crumbs and butter. Set aside about 1/4 cup of cookie crumbs. Press remaining crumbs into a 9 inch pie pan. Add the pie mixture to the crust and pop into the freezer for about 2 hours. Allow to thaw on the countertop for about 10 minutes prior to serving, sprinkle the edges of the pie with the remaining cookie crumbs. Serve chilled.
I have a little vintage cookbook named Miss Daisy’s after the Miss Daisy’s tearoom in Nashville, TN. Published in 1978 the instructions are very to the point. In fact this recipe simply said “melt marshmallows in milk. Let cool. Add creme de menthe. Whip cream and fold into mixture”.
That’s it. The end. Nothing more to see here.
I altered the ingredients slightly, added some clear creme de cacao (because it was going in the grasshopper cocktails and I already had it on hand) and switched out the chocolate crust for one made with Girl Scout Thin Mints because well, um, does that need an explanation? Now, I know what you’re thinking- you’re thinking you don’t want to waste an entire box of Thin Mints on a pie crust. I get it. So here’s how we fake it. Purchase a pre-made chocolate pie crust. Remove it from the package and put it into a zip lock bag, add 1 sleeve of your Thin Mint and crumble and combine well.
There. I saved you some Thin Mints but you still get a hint of mint in the crust.
I also made the instructions a little clearer for you. I mean, hello- they don’t even say to chill the darn pie. You want the pie chilled and if you don’t pop it into the freezer for a bit, it’s not going to slice very pretty.
Using a mint flavored chocolate cookie with a mint based pie is pure heaven for those loving the flavor combination of chocolate + mint. I’m one of those people for sure.
The Grasshopper cocktail, from which the Grasshopper Pie gets its name, dates back to the 1950’s when it was a popular after dinner drink originating in New Orleans (don’t all cocktails get their humble beginnings in New Orleans?). They are super easy to make, too. I’ve seen them made with cream for a traditional Grasshopper, with vodka for a Flying Grasshopper with kahlua for a Dirty Grasshopper, and cinnamon and milk for a Dead Grasshopper. No thank you, nothing with the words “dead” + “grasshopper”.
Here’s how to make them with ice cream, simply referred to as a Frozen Grasshopper.
- 2 tbsp green creme de menthe
- 2 tbsp white creme de cacao
- 2 scoops vanilla ice cream
- mint- garnish
- 1 tbsp Thin Mint cookies, crumbled per cocktail served- garnish
- Rimming your glass:
- Place cookie crumbs in a small bowl or shallow plate. Depending on the size of the glass you’re using, I used a ramekin. Smooth out the crumbs to make an even top surface. In another ramekin, add a small scoop of ice cream.
- Take the rim of the glass you’re serving the cocktail in and place on top of the ice cream to moisten, adding slight pressure and twisting. Now take your glass and place it into the cookie crumbs covering your ice cream. Set aside right side up.
- Making your cocktail:
- Pour creme de menthe, creme de cacao, and ice cream into a blender and blend until thick and creamy. Carefully pour into cookie rimmed cocktail glass; try not to mess up your cookie rimming!
- Garnish with a sprig of mint (optional)
- Makes (1) 12 ounce serving.
The Grasshopper cocktail is perfect if you want a little something minty after dinner and wish to forgo the pie. Or heck, have both…I’m not judging.
Do you celebrate St. Patrick’s Day?
I love festive and colorful food, but have a thing about not overdoing it with green food coloring. To be honest, I have a weird relationship with food coloring in general. I think I must be scarred from colored mouth syndrome when someone got too carried away with it and therefore use it sparingly.
Here’s some more ideas for the weekend that won’t turn you green: