This Mint Chocolate Grasshopper Pie is perfect to have some fun for St. Patrick's Day or just to enjoy when you feel like eating something minty. You can use either Thin Mint or Grasshopper cookies, whichever you have on hand.
Use a food processor and coarsely ground the Thin Mint (or Grasshopper) cookies until finely crushed. Or, you can also crush the cookies by placing the cookies in a Ziploc bag and using a rolling pin to crush them.
In a medium saucepan, melt the mini marshmallows with the milk over low heat. Once all the mini marshmallows have melted, place marshmallow mixture in fridge for 10 minutes to set.
Once the marshmallow mix has cooled and set, stir in the mint extract and a 2-3 drops of green food coloring. Place this mixture to the side.
Use an electric mixer to whip the whipping cream until soft peaks form.
Fold the whipped cream into the mint mixture and move to the side
Put the pies together:
Add the crust evenly by spreading the cookie mixture into the bottoms of your glass and pack it down.
Then add the mint mixture on top of the cookie crust, filling each glass about ¾ of the way.
Top the pies with a dollop of whipped cream and some chocolate sprinkles.
Chill in fridge for at least 2 hours before serving.
Mint Chocolate Grasshopper Pie Recipe
This Mint Chocolate Grasshopper Pie recipe includes directions and photos to make it from scratch (no baking required). Minty with a Thin Mint (or Grasshopper) cookie crust, it's great for St. Patricks's Day or Christmas and served in individual mini cups!
Ingredients
- 2½ cups Thin Mints finely crushed
- 3 cups mini marshmallows
- ½ cup milk
- 1 teaspoon mint extract
- 6 drops of green food coloring
- 1½ cups heavy whipping cream
- chocolate sprinkles
- 4-6 small glasses
Instructions
- Use a food processor and coarsely ground the Thin Mint (or Grasshopper) cookies until finely crushed. Or, you can also crush the cookies by placing the cookies in a Ziploc bag and using a rolling pin to crush them.
- In a medium saucepan, melt the mini marshmallows with the milk over low heat.
- Once all the mini marshmallows have melted, place marshmallow mixture in fridge for 10 minutes to set.
- Once the marshmallow mix has cooled and set, stir in the mint extract and a 2-3 drops of green food coloring.
- Place this mixture to the side.
- Use an electric mixer to whip the whipping cream until soft peaks form.
- Fold the whipped cream into the mint mixture and move to the side
Put the pies together
- Add the crust evenly by spreading the cookie mixture into the bottoms of your glass and pack it down.
- Then add the mint mixture on top of the cookie crust, filling each glass about ¾ of the way.
- Top the pies with a dollop of whipped cream and some chocolate sprinkles.
- Chill in fridge for at least 2 hours before serving.
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