Grasshopper Pie Recipe
WHITE CHOCOLATE, CRÈME DE MENTHE, SWEETENED CREAM, OREO CRUMBLES
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Create an even layer and pack it down well.
- 3
Bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 10 minutes, then remove and let it cool completely.
Filling Preparation
- 4
Melt the White Chocolate
In a heatproof bowl, melt the chopped white chocolate over a double boiler or in the microwave, stirring until smooth. Allow it to cool slightly.
- 5
Whip the Cream
In a large mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and mint extract, continuing to whip until stiff peaks form.
- 6
Combine Ingredients
Gently fold the cooled white chocolate and crème de menthe into the whipped cream mixture. Add green food coloring to achieve your desired color, folding gently until combined.
- 7
Fill the Crust
Spoon the filling into the cooled Oreo crust, smoothing the top with a spatula.
Topping Preparation
- 8
Add Topping
Spread the whipped cream over the top of the pie filling, creating an even layer. Sprinkle chocolate shavings or grated chocolate on top for decoration.
- 9
Garnish
Garnish with fresh mint leaves as desired.
Chilling and Serving
- 10
Chill the Pie
Refrigerate the pie for at least 4 hours, or until set. Serve chilled and enjoy!
