Grasshopper Pie Recipe Tastes Better From Scratch

I have dozens of pie recipes (I’m obsessed!) like our favorite German Chocolate Pie, Banana Cream Pie, Oreo Cheesecake, or Peanut Butter Pie!

Ingredients Needed:

How to make Grasshopper Pie:

Make Oreo Crust: Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter until well combined. Press mixture firmly into pie dish and bake at 350 degrees F for 10-12 minutes. Set aside to cool. And, if you love the chocolate mint combination as much as I do, here’s a shameless plug to try our Mint Brownies or Chocolate Mint Cookies! Make Filling: In a large saucepan, add marshmallows, ⅓ cup milk and ⅓ cup heavy cream, over medium low heat. Stir constantly until marshmallows are melted. Remove from heat. Stir in creme de Menth, creme de cacao, vanilla and a drop or two of green food coloring. Allow to cool completely. Fold in whipped cream: Add remaining 1 cup heavy cream to a mixing bowl and mix with electric whisk beaters until stiff peaks. Spoon whipped cream over to one side of the bowl, and add cooled marshmallow mixture to the open side. Fold gently together, and pour into cooled pie crust. Refrigerate: Refrigerate pie for several hours (once the top is set, cover with a piece of parchment). Serve with Oreo crumbs sprinkled on top, and extra piped whipped cream, if desired.

Make Ahead and Freezing Instructions:

To Make Ahead: The Oreo crust will keep at room temperature for a few days, or covered well in the freezer for months. To Freeze: Wrap prepared pie in plastic wrap and aluminum foil then freeze for up to 3 months. Place pie in the refrigerator for 2-3 hours before serving to allow it to soften a little.