Grasshopper Pan Pie

A favorite frozen cocktail, reinvented as a no-bake pie! Refreshingly minty, chocolatey, smooth and creamy — what more could you could ask for from dessert?

Serves: 20Cook: 1 hour 5 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 20

Ingredients

  • 48 crème-filled chocolate sandwich cookies (1 lb., 3.1 oz. package)
  • 1/3 cup butter, melted
  • 2 bags (10 oz. each) marshmallows
  • 1 1/2 cups whole milk
  • 3/4 cup crème de menthe liqueur
  • 1 1/2 cups whipping cream
  • Chocolate-mint candies, coarsely chopped, for garnish

Directions

  • Coarsely grind cookies in a food processor.
  • In a large bowl, stir cookie crumbs and butter together until thoroughly combined. Transfer mixture to a 13”x9” baking pan. Press into pan to cover bottom and form crust.
  • In a large saucepan, combine marshmallows and milk. Cook over medium heat, stirring occasionally, for 5 minutes (until melted and blended). Add liqueur and stir until blended (no streaks should remain). Transfer to a large bowl; allow to cool for 20 minutes.
  • In another large bowl, beat whipping cream until stiff peaks form. Gently fold into cooled marshmallow mixture, until thoroughly combined. Pour over crust in pan.
  • Freeze pie for 1 hour. Remove from freezer; sprinkle with chopped candies. Freeze at least 1 more hour before serving.

Recipe Information

Serves: 20

Ingredients

  • 48 crème-filled chocolate sandwich cookies (1 lb., 3.1 oz. package)
  • 1/3 cup butter, melted
  • 2 bags (10 oz. each) marshmallows
  • 1 1/2 cups whole milk
  • 3/4 cup crème de menthe liqueur
  • 1 1/2 cups whipping cream
  • Chocolate-mint candies, coarsely chopped, for garnish

Directions

  • Coarsely grind cookies in a food processor.
  • In a large bowl, stir cookie crumbs and butter together until thoroughly combined. Transfer mixture to a 13”x9” baking pan. Press into pan to cover bottom and form crust.
  • In a large saucepan, combine marshmallows and milk. Cook over medium heat, stirring occasionally, for 5 minutes (until melted and blended). Add liqueur and stir until blended (no streaks should remain). Transfer to a large bowl; allow to cool for 20 minutes.
  • In another large bowl, beat whipping cream until stiff peaks form. Gently fold into cooled marshmallow mixture, until thoroughly combined. Pour over crust in pan.
  • Freeze pie for 1 hour. Remove from freezer; sprinkle with chopped candies. Freeze at least 1 more hour before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat13g
Saturated Fat6g
Cholesterol20mg
Sodium150mg
Total Carbohydrate48g
Dietary Fiber0.5g
Sugars33g
Protein2g