Original recipe from Kathy Mullen

Equipment

Ingredients

Filling

Chocolate Cookie Crust

Note: Can substitute with store-bought chocolate cookie crust

Steps

Prepare Crust

1. Preheat oven to 350ºF.
2. Mix cookie crumbs and melted butter until well combined.
3. If desired, reserve 2-3 tbsp of crumb mixture for topping.
4. Press remaining mixture firmly into bottom and up sides of 9-inch pie pan.
5. Bake for 5-7 minutes.
6. Cool completely before filling.

Prepare Filling

1. In medium saucepan, heat marshmallows and milk over medium heat, stirring constantly, just until marshmallows melt completely.
2. Chill marshmallow mixture until thickened (Kathy recommends putting it in the garage for faster chilling!).
3. Blend in crème de menthe and crème de cacao.
4. In a chilled bowl, beat whipping cream until stiff peaks form (or use Cool Whip directly).
5. Gently fold marshmallow mixture into whipped cream until well combined.
6. Pour filling into prepared crust.
7. If desired, sprinkle top with grated semisweet chocolate or chocolate chips.
8. Freeze for at least 3 hours or until completely set.

Notes

Tips

• The marshmallow mixture needs to be well-chilled before folding into the whipped cream to prevent deflating the cream.
• This pie can be made a day ahead and stored in the freezer.
• For easier slicing: Let pie sit at room temperature for 5-10 minutes before cutting, and use a hot, dry knife (dip in hot water and wipe dry between cuts).
• Store leftovers covered in the freezer for up to 1 week.

Make-Ahead Timeline

This is an excellent holiday dessert since it requires freezing anyway:

• 2 days ahead: Prepare and bake crust, store covered at room temperature
• 1 day ahead: Prepare filling, assemble pie, and freeze
• Day of serving: Remove from freezer 5-10 minutes before slicing

Variations

Non-Alcoholic Version

Replace the crème de menthe and crème de cacao with:

• 1/2 tsp peppermint extract
• 2 tbsp milk or cream
• 2-3 drops green food coloring (optional, for traditional grasshopper color)

Alternative Crust

For a lighter flavor profile, substitute the chocolate cookie crust with:

• 1 1/2 cups graham cracker crumbs + 1/3 cup sugar + 1/2 cup melted butter
• Follow same preparation method