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Nutrition Facts
Serving Size 131 g
(Approx. 8 Servings)
Amount Per Serving
Calories 530 Calories From Fat 330
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 20 g 100%
Trans Fat 1.0 g
Cholesterol 150 mg 50%
Sodium 210 mg 9%
Total Carbohydrate 45 g 15%
Dietary Fiber 1 g 4%
Sugars 33 g
Protein 4 g
Vitamin A 25% Iron 8%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grasshopper Pie

Prep Time
2 hours
Cook Time
N/A
Total Time
2 hours
Serves
8  People

Ingredients

Recipe makes 8 Servings

10 .1000 Oz thin mint oreos
4 Tbsp salted butter, half a stick, melted
2 cup(s) heavy whipping cream
1/2 cup(s) granulated sugar
1/4 cup(s) white creme do cacao liquuer
1/4 cup(s) creme de menthe liqueur
3 large egg yolks
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Instructions

1
Pre-heat oven to 350. Grind up cookies in a food processor to a fine crumb.
2
Drizzle in butter and pulse to distribute evenly. Press crumbs into a 9 inch pie pan to form a crust. Bake 10 minutes, just to set. Remove and allow to cool.
3
In a bowl using a electric mixer whip cream to stiff peaks, adding sugar about half way through.
4
Add liqueurs to a saucepan. Sprinkle gelatin over the top and whisk. Heat gently to dissolve, remove from heat.
5
Add a little of dissolved gelatin mixture to egg yolks and whisk to temper. Whisk eggs into liqueur. Return to low heat and simmer over low to thicken to a pudding consistency about 5 to 7 minutes.
6
Remove from heat and chill pan over ice. Gently fold together 3/4 of whipped cream and all egg mixture.
7
Pour into pie crust. Chill until set. Top with remaining whipped cream before serving.
8
Chef's Note: Garnish with dark chocolate shavings if desired.