Grasshopper Pie

 

Recipe by B. Dylan Hollis 

Ingredients:

CRUST

1 1/2 cups finely crushed Oreo cookies, including the filling

1/3 cup granulated sugar

1/4 cup melted butter

PIE

1 (7 oz) jar marshmallow creme/fluff

4 oz cream cheese, softened and cubed

1/4 cup creme de menthe

3 Tablespoons creme de cacao (white preferred) 

3 or more drops of food coloring

2 cups heavy cream

1/3 cup powdered sugar

1 teaspoon cream of tartar

Shaved chocolate for garnish

Directions:

CRUST METHOD

Preheat oven to 375.

Use a food processor and crumble Oreo's in to fine crumbs. In a medium bowl, combine the crust (sugar and butter) ingredients and mix until a uniform crumb is formed.

Press the  mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. remove the pan from the oven and let cool completely on a wire rack.

PIE METHOD 

In the bowl of a stand mixture fitted with whisk attachment, beat the marshmallow creme and cream cheese on high speed until smooth.

Reduce the mixer speed to medium low and with the mixer running, gradually beat in the creme de menthe, creme de cacao, and food coloring (make it green!). Beat until smooth. Set this mixture aside while you whip the cream.

In a clean bowl, using a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar and cream of tartar. Begin whisking slowly, before increasing to a high speed. Whisk until smooth, stiff peaks are formed.

Fold the shipped cream into the marshmallow creme mixture in three additions and turn into the cooled crust. Smooth the top.

Cover and refrigerate overnight or at a minimum 5 hours. Serve cold, garnished with shaved chocolate or crushed Oreo's.