Comprised of a boozy, creamy mint filling in a chocolate cookie pie crust, Grasshopper Pie is a deliciously refreshing summertime dessert. But when you swap out the chocolate cookie crust for a crumbled brownie crust, you've got something even more amazing.
But when you swap out the chocolate cookie crust for a crumbled brownie crust, you've got something even more amazing. When you pour the hot filling onto the rich brownie crust, they meld together beautifully when chilled. If you serve it with a big scoop of ice cream on top (not excessive at all) it verges into brownie sundae territory, in the best way possible.
This recipe is adapted from the one found on Simply Recipes.
- Active time: 20 minutes
- Total time:4 hours
- 1/2 batch baked and cooled brownies from a recipe yielding a finished 8x8-inch pan
- 3 tablespoons butter, melted (if needed; see Step 1)
- 1 cup whipping cream
- 3/4 cup light cream
- 24 large marshmallows
- 1/4 cup creme de menthe liqueur
- 2 tablespoons creme de cacao (try to find a light-colored one)
- 2 drops green food coloring (or, 1 drop gel food coloring)
- Ice cream, for serving (optional)
Place your baked and cooled brownies into a large bowl. Crush with your hands. This should be a very sticky, cohesive mass; if it is crumbly, add up to 3 tablespoons of melted butter to the crushed brownie mixture; this should make it sticky to the point where you could form it into a ball with your hands. Transfer to a pie plate and press the brownie bits into the bottom and up the sides of the dish. Refrigerate.
Whip the cup of whipping cream until it has attained soft peaks. Refrigerate until it is needed in step 4.
Pour light cream into a saucepan, add marshmallows. Melt marshmallows over medium heat, stirring constantly. Remove from heat and let cool. Add creme de menthe and creme de cacao, mix well. Add a drop or two of green food coloring if desired.
Fold the whipped cream into the marshmallow mixture, stirring gently until the green color has become evenly distributed. Pour into the chilled pie shell. Freeze for 3 or 4 hours. If desired, serve with a scoop of ice cream on top of each slice.