I love reading The Pioneer Woman’s cooking blog and looking at all the fabulous photos. But I don’t actually make a ton of the things she posts, mainly because she likes a lot of things that I don’t like or can’t eat — like mushrooms (gross) and seafood (allergic).
HOWEVER. As soon as I saw her post about Grasshopper Pie the other day, I knew I had to make it. Immediately.
Mine is not as pretty as hers (it was late and I was trying to get the pie in the freezer so I used green sprinkles on top instead of crushing more Oreos… and that didn’t look that great), but it was super minty and marshmallowy and Oreo-y and fantastic. And it would be a great St. Patrick’s Day dessert.
Marshmallow fluff might be the best thing ever invented. Although, after using it in this recipe, I would recommend you actually use regular marshmallows (or mini marshmallows, size doesn’t matter) instead. I think that would be easier.
MmmmmmmOreosOMG. Did I mention that I am trying to give up high-fructose corn syrup for Lent? Which means I can’t eat the leftover Oreos. Definitely bad planning on my part.
You can use a spoon or your fingers to smoosh the Oreo/melted butter mixture into the pie pan. I found it easier to use my fingers.
Yes, this recipe might require a trip to the liquor store. Or ABC store. Or package store. Depending on where you live. Unless you already have these items in your liquor cabinet, in which case you could make this RIGHT NOW.
If you’re making this for St. Patrick’s Day, you should probably put a lot more green food coloring in it than I did. And you might want to use the fluorescent green Creme de Menthe instead of the clear kind, if you can find it.
Now you will need to freeze the pie for at least two hours. This means that if you are making it at 9 p.m., you will not be able to eat it until at least 11 p.m. And even then, it may look like this:
Not that it doesn’t still taste great like that. But it isn’t so much pie as glop. So if you actually want to serve it to people, make it early and allow it to firm up. And try not to eat the whole pie yourself.
Grasshopper pie (from The Pioneer Woman)
16 whole Oreos (or Oreo-esque cookies)
2 tablespoons melted butter
24 whole large marshmallows*
2/3 cup half-and-half
2 to 3 tablespoons Creme de Menthe
2 tablespoons Creme de Cacao
Green food coloring (optional)
1 cup cold heavy cream
Extra crushed Oreos or chocolate shavings for sprinkling on top
Crush the Oreos in a food processor with the melted butter (or smash cookies in a large Ziplock bag with a rolling pin or skillet, then stir together with butter). Pour mixture into a pie pan and press into the bottom and up the sides. Set crust aside.
In a small saucepan, heat marshmallows and half-and-half over low heat, stirring constantly. As soon as marshmallows are melted and mixture is combined, place saucepan in a bowl of ice to cool down quickly. Stir occasionally while it’s cooling.
Once marshmallow mixture is cool, add 2 tablespoons each creme de menthe and creme de cacao. Taste and add more creme de menthe, if desired. Stir in food coloring.
Whip heavy cream in a mixing bowl until stiff, then pour marshmallow mixture in and fold carefully to combine.
Pour filling into crust, then sprinkle extra Oreos or chocolate shavings over top of pie. Cover and freeze until firm — at least two hours.
Note: You may need to let the frozen pie sit on the counter for about 10 minutes before slicing and serving.
*Google tells me 24 large marshmallows equals 240 mini marshmallows. I doubt anyone wants to sit around counting that many, so just measure 3 cups of minis if that’s what you’re using. If you want to use marshmallow fluff, use about 3/4 of the jar.