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Grasshopper Pies Recipe


Makes: Makes 6 mini pies.

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Step 1

Prepare 6-cavity Mini Pie Pan with vegetable pan spray.

Step 2

Reserve 2 tablespoons cookie crumbs; set aside. In small bowl, combine remaining crumbs, butter and salt; mix until combined. Press mixture into bottom and sides of pan cavities. Refrigerate while making filling.

Step 3

In large saucepan, combine marshmallows and 1/4 cup cream. Cook over medium heat, stirring constantly, until marshmallows melt, about 5 minutes. Remove from heat and stir in peppermint extract. Transfer to metal bowl and chill in refrigerator until completely cooled.

Step 4

In large bowl, whip remaining 1-1/2 cups cream, sugar and vanilla with electric mixer until soft peaks form. Reserve 1/2 cup whipped cream for garnish; chill in refrigerator. Add icing color to remaining mixture. Fold 1/3 remaining whipped cream into marshmallow to lighten. Carefully fold in the remaining 2/3 whipped cream until no streaks remain. Fold in 1 tablespoon reserved cookie crumbs and icing color. Divide into prepared crusts. Garnish with remaining cookie crumbs and reserved whipped cream. Refrigerate for 4 hours or until firm.

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Ingredients

Products

<b>Crust</b>

<b>Crust</b>

chocolate cookie crumbs

2 cups chocolate cookie crumbs ((about 20 cookies))

butter, melted

6 tablespoons butter, melted

salt

1/4 teaspoon salt

Filling

Filling

Large marshmallows

1/2 bag Large marshmallows ((about 30))

heavy whipping cream

1 3/4 cups heavy whipping cream (, divided)

peppermint extract

1/2 teaspoon peppermint extract

confectioners&#39; sugar

3 tablespoons confectioners' sugar

Kelly Green Icing Color

Kelly Green Icing Color ((optional))

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$11.99

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