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I love bringing back my childhood memories with favorite foods I remember growing up with. This was a favorite pie I remember during the holidays or when my mom would make it for when my parents hosted Pinochle at our house. There usually were left overs and I loved when I could have a piece of this pie. And yes, it does have alcohol in it. This pie is lite, fluffy, a hint of mint and oh so wonderfully delicious.
Did you know that the grasshopper drink originated around 1918 and the recipe for the pie was developed around the 1950’s?
I made two different versions of this pie. Why? Because I couldn’t make up my mind which pie I liked best. I think I’m leaning more towards the traditional (1) marshmallow cream recipe vs. (2) the cream cheese recipe. Both are amazing but you can decide. I’d love to know what you think. Note: I chose not to use the green food coloring. I thought it had a nice green color already
Two Versions of Grasshopper Pie
Ingredients
Oreo Crust (Chocolate Cream or White Cream)
- About 30 cookies
- 4 Tbsp Butter, melted
- – Marshmallow Cream version
- 8 oz Marshmallow Cream
- 2 cup Heavy Whipping Cream
- ¼ cup Crème de Menthe Liqueur (Green not the clear)
- 2 Tbsp Crème de Cacao Liqueur
- 1-2 drops of Green Food coloring if desired
Cream Cheese version
- 2 8oz packages Cream Cheese, room temperature
- 1 1/3 – 1 ½ cup Powdered Sugar
- ¼ cup Crème de Menthe Liqueur (Green not the clear)
- 2 cups Heavy Whipping Cream
- 1-2 drops Green Food Coloring if desired
Mint leaves for garnish
Directions
The Oreo Crust:
- In a food processor, pulse the cookies into a crumb. Add the melted butter and continue to pulse until butter is fully incorporated into the cookies. Refrigerate for about 30 minutes or bake on 350 for about 15 minutes. Reserve about a couple of tablespoons of the crust for garnish.
- Marshmallow Cream version:
- – in a bowl add the marshmallow cream and soften for about 30 seconds in a microwave oven.
- – Add 2/3 cup of the whipping cream to the marshmallow cream and whisk until combined. Add the liqueurs and whisk until combined.
- – In a bowl add the remaining whipping cream and using a mixer, whip the cream until firm stiff peaks form. Fold in the whipping cream into the marshmallow cream. This is when to add in the food coloring and gently mix in. Pour mixture in the cool crust and evenly smooth it out. Refrigerate for 6 hours or in the freezer for 3 hours. Garnish with reserved cookie crumb and mint if desired.
* Cream Cheese version:
- In a mixer bowl, beat the cream cheese, marshmallow cream, powdered sugar and liqueurs until creamy.
- In another bowl whip the whipping cream until firm stiff peaks form. If using green food coloring, add at this time and gently mix it in. Fold the whip cream into the cream cheese mixture. Pour the cream cheese mixture into the cool pie crust and evenly smooth it out.
- Refrigerate for about 3 hours until firm. Garnish with reserved cookie crumb and mint if desired.
Enjoy … gathering around the table with family and friends
