Description
Ever craved a dessert that’s refreshing, indulgent, and infused with a touch of minty flair? Ibby’s Grasshopper Pie is a retro classic, featuring a chocolate cookie crust, a creamy mint-chocolate filling, and a boozy kick from crème de menthe and crème de cacao.
Ingredients
Ibby’s Grasshopper Pie uses simple ingredients to create its signature texture and flavor. Here’s what you’ll need for 8 servings:
For the Crust:
- 16 chocolate wafer cookies, crushed: Forms a rich, crunchy base.
- 4 tablespoons butter, melted: Binds the crumbs for a cohesive crust.
For the Filling:
- ¾ cup milk, warmed: Melts the marshmallows for a smooth base.
- 24 large marshmallows: Create a creamy, fluffy filling.
- ¼ cup crème de menthe liqueur: Adds a vibrant mint flavor and green hue.
- 2 tablespoons white crème de cacao: Provides a subtle chocolatey note.
- 1 cup whipping cream, whipped: Lightens the filling for a mousse-like texture.
For Garnish (Optional):
- 1 cup whipped cream: Adds a decorative, creamy topping.
Why These Ingredients Matter
- Chocolate Wafer Crust: Offers a crunchy, chocolatey contrast to the creamy filling.
- Marshmallows and Milk: Form a smooth, creamy base for the filling.
- Crème de Menthe and Crème de Cacao: Deliver the iconic mint-chocolate flavor inspired by the Grasshopper cocktail.
- Whipped Cream: Adds airiness to the filling and a luxurious garnish.
Substitutions and Variations
- Chocolate Wafers: Use crushed chocolate graham crackers or Oreos (without filling) for the crust.
- Butter: Replace with vegan butter for a dairy-free option.
- Crème de Menthe: Use mint extract (½ teaspoon) and green food coloring for a non-alcoholic version, adjusting with milk to maintain volume.
- Crème de Cacao: Substitute with chocolate syrup (1 tablespoon) and a splash of milk for a non-alcoholic option.
- Vegan Option: Use vegan marshmallows, plant-based milk, vegan butter, dairy-free whipped cream, and non-alcoholic mint and chocolate flavorings.
- Gluten-Free: Use gluten-free chocolate wafer cookies for the crust.
Instructions
Step 1: Gather and Prep
- Gather 16 chocolate wafer cookies (crushed), 4 tablespoons melted butter, ¾ cup warmed milk, 24 large marshmallows, ¼ cup crème de menthe liqueur, 2 tablespoons white crème de cacao, 1 cup whipping cream (whipped), and optional 1 cup whipped cream for garnish.
- Crush the chocolate wafers in a zip-top bag with a rolling pin or in a food processor until fine crumbs form.
Tip: Warm the milk gently (not boiling) to help melt the marshmallows smoothly.
Step 2: Make the Crust
- In a medium bowl, mix the crushed chocolate wafer cookies with 4 tablespoons melted butter until well combined.
- Pat the mixture into the bottom and sides of a 9- or 10-inch pie dish, forming an even crust.
- Refrigerate the crust for at least 1 hour to set.
Tip: Press the crust firmly with the back of a spoon or measuring cup for a compact, even layer.
Step 3: Prepare the Filling
- In a saucepan over medium heat, melt 24 large marshmallows in ¾ cup warmed milk, stirring constantly until smooth.
- Remove from heat and let cool to room temperature, about 15-20 minutes.
- Stir in ¼ cup crème de menthe liqueur and 2 tablespoons white crème de cacao until well mixed.
- Whip 1 cup whipping cream to stiff peaks in a separate bowl, then gently fold into the cooled marshmallow mixture until fully combined.
Tip: Fold the whipped cream gently to maintain the filling’s light, airy texture.
Step 4: Assemble the Pie
- Pour the filling into the chilled pie crust, spreading evenly with a spatula.
- Freeze the pie for at least 4 hours, or until firm.
Tip: Cover the pie with plastic wrap during freezing to prevent freezer burn, ensuring it doesn’t touch the filling.
Step 5: Serve
- Slice the pie into 8 pieces and serve frozen or slightly softened (let sit for 5-10 minutes for easier cutting).
- Optionally, garnish each slice with a dollop of whipped cream (1 cup whipped cream, divided among servings).
Tip: Use a sharp knife dipped in hot water for clean slices through the frozen filling.