Prep Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 20 mins
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Gather all ingredients.
ALLRECIPES / ANA CADENA
Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter; press mixture firmly into the bottom and sides of a 9-inch springform pan.
ALLRECIPES / ANA CADENA
Mix marshmallow fluff and crème de menthe together in a large mixing bowl until smooth.
ALLRECIPES / ANA CADENA
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into marshmallow mixture.
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Pour mixture into prepared crust and sprinkle reserved cookie crumbs on top. Freeze until firm, at least 2 hours. Remove from freezer 20 minutes before serving to soften slightly.
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Cook’s Note
To make this grasshopper pie kid-friendly or alcohol free, replace crème de menthe with mint extract and a few drops of green food coloring. Top with chocolate curls, whipped cream, or mint candies for a festive treat.
Nutrition Facts (per serving)
| 568 | Calories |
| 40g | Fat |
| 48g | Carbs |
| 3g | Protein |
