GRASSHOPPER PIE WITH THIN MINT COOKIE CRUST
Author: Aimee
Prep time: 20 mins
Total time: 20 mins
Adapted from Miss Daisy's Grasshopper Pie & Chocolate Wafer Crust
Ingredients
  • 24 marshmallows
  • ½ cup milk
  • ¼ cup creme de menthe (green colored)
  • 2 tbsp creme de cacao
  • 1 cup heavy cream
  • Crust:
  • 1 pre made chocolate wafer crust, removed from packaging
  • 1 sleeve crumbled Thin Mint cookies (about 16 cookies)
  • 3 oz butter, melted
Instructions
  1. 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.
  2. Crumble the wafer crust and combine with the cookie crumbs and butter. Set aside about ¼ 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.
Recipe by AIMEE BROUSSARD at https://aimeebroussard.com/52-pies-project-grasshopper-pie-thin-mint-cookie-crust-2/