Grasshopper Pie!

St. Patrick’s Day is here! If you’re looking to make something green and delicious, try out this Grasshopper Pie recipe from my America’s Test Kitchen Family Baking Book! This mint-chocolatey goodness, inspired by the cocktail with the same name (which we are fans of), is sure to please while you live it up Irish style!

You can buy a pre-made chocolate pie crust if you want, but this recipe is made with mint chocolate Oreos to add extra creamy mint flavor. Crust can also be made ahead of time and refrigerated up to 24 hours.

Chocolate Cookie Crust

16 Mint ‘n Creme Oreo cookies (NOT the double stuffed), broken into rough pieces
4 Tblsp (1/2 stick) unsalted butter, melted and cooled

Mint Oreos

1. Adjust oven rack to the middle position. Heat oven to 350 degrees. Process cookies in a food processor until coarsely ground, about 15 pulses, then continue to process to fine, even crumbs, about 15 seconds longer. Sprinkle the butter over the crumbs and pulse to incorporate.

2. Sprinkle the mixture into a 9-inch pie plate. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the pie plate. Bake until the crust is fragrant and looks set, 10 to 15 minutes. Let cool completely before filling.

Chocolate cookie crust

Grasshopper Pie

2 Cups heavy cream, chilled
1/2 Cup (3 1/2 oz) sugar
1 Envelope (2 1/4 teaspoons) unflavored gelatin
Pinch of salt
3 Large egg yolks
1/4 Cup GREEN creme de menthe
1/4 Cup WHITE creme de cacao



1. Combine 1/2 cup of the cream, sugar, gelatin, and salt in a medium saucepan and let sit until the gelatin softens, about 5 minutes. In a medium bowl, whisk the egg yolks together.

2. Cook the cream mixture over medium heat until the gelatin dissolves and the mixture is hot (but not boiling), about 2 minutes. Slowly whisk the hot gelatin mixture in the egg yolks to temper. Pour the mixture back into the saucepan and continue to cook over medium heat, stirring constantly, until slightly thickened, about 2 minutes.

3. Off the heat, stir in the creme de menthe and creme de cacao. Pour the mixture into a clean bowl and refrigerate, stirring occasionally, until very thick but not set, 20 to 25 minutes.

4. Whip the remaining 1 1/2 cups cream in a large bowl with an electric mixer on low speed until frothy, about 1 minute. Increase the mixer speed to high and continue to whip until the cream forms soft peaks, 1 to 3 minutes.

5. Thoroughly whisk 1 cup of the whipped cream into the gelatin mixture to lighten it. Using a rubber spatula, fold the lightened gelatin mixture into the remaining whipped cream until no streaks remain. Spread the mixture into the baked and cooled pie crust and smooth the top. Refrigerate the pie, uncovered until the filling is chilled and set, about 6 hours. Serve chilled or at room temperature.

Grasshopper pie

Happy St. Patrick’s Day!

Piping hot king cake

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Categories: Lady Talk Forum, The Spread (Food), Welcome!


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