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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 1/4 cups chocolate cookie crumbs (32 Famous Wafers)
1/3 cup butter, melted
4 cups mini marshmallows
1/4 cup sugar
2 tbsp butter
1/3 cup creme de menthe (green type)
1/8 tsp vanilla extract
1 1/2 cups whipping cream
2/3 cup Andes Mint Chunks or 6 oz of Andes Mints
Stir together crumbs and butter. Press mixture into the bottom and up sides of a greased 9 inch glass pie plate. Bake at 350 for 6-8 minutes. Let cool completely.
In top of a double boiler, combine marshmallows, sugar and 2 tbsp of butter. Melt over simmering water, stirring often. Alternatively, you may melt the mixture in the microwave using 50% power. Combine ingredients in a bowl, set power to 50% and stir every 60 seconds. This should only take about 2 minutes.
After melting the mixture, either in double boiler or microwave, remove from heat and stir in the creme de menthe and vanilla. Let mixture cool to room temperature.
When completely cool, whip the cream until stiff peaks form. You should have about 3 cups total. Fold the whipped cream into the mint mixture, then fold in the mint chips. Pour into the cooled pie crust and freeze until firm.
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GRASSHOPPER PIEI
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 1/4 cups chocolate cookie crumbs (32 Famous Wafers)
1/3 cup butter, melted
4 cups mini marshmallows
1/4 cup sugar
2 tbsp butter
1/3 cup creme de menthe (green type)
1/8 tsp vanilla extract
1 1/2 cups whipping cream
2/3 cup Andes Mint Chunks or 6 oz of Andes Mints
Stir together crumbs and butter. Press mixture into the bottom and up sides of a greased 9 inch glass pie plate. Bake at 350 for 6-8 minutes. Let cool completely.
In top of a double boiler, combine marshmallows, sugar and 2 tbsp of butter. Melt over simmering water, stirring often. Alternatively, you may melt the mixture in the microwave using 50% power. Combine ingredients in a bowl, set power to 50% and stir every 60 seconds. This should only take about 2 minutes.
After melting the mixture, either in double boiler or microwave, remove from heat and stir in the creme de menthe and vanilla. Let mixture cool to room temperature.
When completely cool, whip the cream until stiff peaks form. You should have about 3 cups total. Fold the whipped cream into the mint mixture, then fold in the mint chips. Pour into the cooled pie crust and freeze until firm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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