Marshmallow Grasshopper Pie

Name: Marshmallow Grasshopper Pie
Prep time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2/3 cup semisweet chocolate chips; 2 tablespoons heavy whipping cream; 2 teaspoons shortening; 1 cup finely chopped walnuts; FILLING:; 35 large marshmallows; 1/4 cup 2% milk; 1/4 teaspoon salt; 3 tablespoons green creme de menthe; 3 tablespoons clear creme de cacao; 1-1/2 cups heavy whipping cream, whipped; Chocolate curls, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 45 min. + chilling

By Taste Of Home Editorial Team

Recipe by Sally Vandermus, Rochester, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

After a hearty meal, this refreshing pie hits the spot. I always make this festive treat whenever my son comes to visit; he loves to add sweet cherries on top. Cherries or not, the chocolate and mint are definitely meant for each other. —Sally Vandermus, Rochester, Minnesota

TEST KITCHEN APPROVED

Marshmallow Grasshopper Pie

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Yield:8 servings

Prep:45 min

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Ingredients

2/3 cup semisweet chocolate chips
2 tablespoons heavy whipping cream
2 teaspoons shortening
1 cup finely chopped walnuts
filling:

35 large marshmallows
1/4 cup 2% milk
1/4 teaspoon salt
3 tablespoons green creme de menthe
3 tablespoons clear creme de cacao
1-1/2 cups heavy whipping cream, whipped
Chocolate curls, optional

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Directions

1
Line a 9-in. pie plate with foil; set aside. In a large heavy saucepan, combine the chocolate chips, cream and shortening; cook over low heat until chips are melted. Stir in walnuts. Pour into prepared pie plate; spread evenly over bottom and sides of plate. Refrigerate for 1 hour or until set.

2
In a large heavy saucepan, combine the marshmallows, milk and salt; cook over low heat until marshmallows are melted, stirring occasionally. Remove from the heat; stir in creme de menthe and creme de cacao. Refrigerate for 1 hour or until slightly thickened.
3
Carefully remove foil from chocolate crust and return crust to pie plate. Fold whipped cream into filling; pour into crust. Refrigerate overnight. Garnish with chocolate curls if desired.