Frozen Thin-Mint Grasshopper Pie
"This pie is so good and refreshing!"
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 (8 7/8 ounce) box Andes mints candies (or After Eight)
- 1 1⁄4 cups heavy whipping cream
- 1 chocolate crumb crust
- 2⁄3 cup milk
- 25 large marshmallows
- 1⁄4 cup white Creme de Cacao
- 1⁄4 cup green creme de menthe
-
Garnish
- whipped cream
- Andes mints candies
- mint sprig
directions
- Reserve 4 thin mints for garnish.
- Put remaining 26 mints in a small saucepan; add 2 tbsp cream.
- Stir over medium-low heat 1-2 minutes until melted and smooth.
- Or microwave in a 4 cup glass measure about 1 minute.
- Pour into crumb crust and place in freezer to cool until firm, about 30 minutes.
- Melt marshmallows and milk together.
- Add liqueurs.
- Whip the remaining heavy cream until stiff peaks form.
- Add marshmallow mixture to whipped cream until blended.
- Spread on top of chocolate layer in the pie crust.
- Freeze at least 24 hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Colbys Mom
United States
I am a money manager and financial consultant at Smith Barney. I live in Carlsbad, CA with my husband of 8 1/2 years. We have one son named Colby who is 23 months old. When I have time I like to play poker. I am also a political junkie and am pretty active within the Republican Party. I have two cats, one Maine Coon and one Persian.
