How that woman could eat as many jelly-filled donuts as she did and still live to 97, I’ll never know!
A Simple (and Simplified) Grasshopper Pie
One of her favorite pies to make for us was grasshopper pie, a chilled minty green pie with an Oreo cookie crust. I haven’t found her recipe, but my father patched one together from many he found online that turns out a pie just like the one she used to make. Many grasshopper pie recipes are quite elaborate and call for gelatin, egg yolks, egg whites, etc. In this recipe, we use marshmallows, instead of eggs and gelatin.
A Make-Ahead Pie
Make this pie at least three hours ahead of when you plan to serve it. It needs this time in the freezer to completely set and firm up. You can also keep it frozen for a few days, but cover the frozen pie loosely with aluminum foil to protect it. Leftovers can be kept frozen for at least a week but can start to develop freezer burn or pick up odd flavors from the freezer if stored for longer periods.
Origins of Grasshopper Pie
Most likely inspired by the grasshopper cocktail that’s been around since 1918, the grasshopper pie has been around since the mid-1900s when chiffon pies were all the rage. Early versions used either a graham cracker crust or a chocolate crust. Our version uses a chocolate crust to give it extra chocolate goodness.
Oreo Crust Alternatives
If you’d prefer not to split apart all those Oreo cookies and discard the creamy filling, use 1 1/4 cups of crushed chocolate wafers instead. Or, choose to use a graham cracker crust.
Check Out These Other Classic Pies
Lemon Icebox Pie Mint Chocolate Cream Pie Fresh Strawberry Pie Lemon Meringue Pie Coconut Banana Cream Pie
More Mint Dessert Recipes to Make
Mint Chocolate Chip Ice Cream Vegan Mint Chocolate Chip Ice Cream Chocolate Mint Cupcakes Mint Chocolate Pudding Cakes Mint Chocolate Cream Pie
Pat into bottom and up sides of 10 inch pie dish. Press firmly with the bottom of a cup to tamp down and compact the crust into the pie dish. Bake in oven for 5 to 10 minutes; remove from oven and cool completely. Once cooled, place in freezer to chill. Remove the pan from heat and cool to room temperature, then chill in the fridge until cool to the touch. If you want, you can speed up the cooling process by setting the pan in an ice water bath. (If the mixture is room temperature or warmer, it has a tendency to break when you add the remaining ingredients.) With a hand mixer or a stand mixer, whip the the cream until it forms stiff peaks. Fold the whipped cream into the milk and marshmallow mixture in three separate additions. Continue folding and gently mixing until no more streaks of white remain. Serve with a dollop of whipped cream and sprinkle with chocolate shavings, if desired.
