Grasshopper Pie

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1. 1

   Heat the oven

   Preheat the oven to 425°F.

2. 2

   Make the crust

   • Mix the Oreo crumbs with the melted butter.
   • A small handful should hold together when you squeeze it. If it crumbles, add water 1 tablespoon at a time until it does.
3. 3

   Press and bake

   Press the crumbs into the bottom and up the sides of a 10-inch pie dish, packing them down firmly with the bottom of a cup. Bake 5–10 minutes, let cool completely, then move it to the freezer.

4. 4

   Melt the marshmallows

   In a saucepan over medium heat, warm the milk until steaming but not boiling. Add the marshmallows and stir gently until melted.

5. 5

   Cool the mixture

   Take the pan off the heat and let it cool to room temperature, then chill until it’s cool to the touch. An ice-water bath speeds this up. If it’s still warm, the filling can break in the next step.

6. 6

   Add the liqueurs

   Stir the crème de menthe and crème de cacao into the cooled marshmallow mixture. Add a drop or two of green food coloring if you like.

7. 7

   Whip and fold in the cream

   Whip the cream to stiff peaks. Fold it into the marshmallow mixture in 3 additions, folding gently until no white streaks remain.

8. 8

   Fill and freeze

   Pour the filling into the crust and freeze for at least 3 hours. Serve with a dollop of whipped cream and chocolate shavings.

Adapted from Grasshopper Pie by Elise Bauer on Simply Recipes.