Chocolate Mint Grasshopper Pie: A Perfect Gift for the Holidays!
You know how you get a hankering for something and no matter what you eat to try to satisfy your craving, nothing really works? I mean, oranges and bananas are swell and all, but they’re a lame substitute for grasshoppers . . . in pie form, that is.
Because this pie was my “gotta have it” taste the other day, I set down my banana peel, dusted off an old recipe from my sister that I hadn’t made for years, and set out to answer the call of my craving. And it was GOOD! Cool and minty, and chocolaty, tangy and creamy all in the same bite.
It’s a celebratory, slightly boozy pie that’s perfect for the holidays!
An excellent gift to give from you . . . to you.
Here’s how you go about making it:
One box of Andes Mints
2 cups Oreos
1/4 cup butter, melted
8 oz. soft cream cheese
14 oz. can sweetened condensed milk
2 T lemon juice
1/4 cup creme de menthe
1/4 cup creme de cocoa
4 oz. Cool Whip
Blend whole Oreos and melted butter in a food processor until the chocolate mixture is finely chopped and well-blended.
Press chocolate mixture into and up the sides of a 9″ pie pan. Chill.
With a mixer, beat cream cheese until fluffy.
Beat in sweetened condensed milk.
Stir in lemon juice and liqueurs.
Fold in whipped topping.
Chill mixture for 20 minutes and then pour into crust. Smooth out.
Chill pie for at least 4 hours or overnight.
Garnish with chopped mint pieces.
(I just heard that there’s now a bag of mint chocolate pieces, similar to chocolate chips, I suppose, which would work fine as well.)
And here’s the handy printable version:
Chocolate Mint Grasshopper Pie
|Prep time||40 minutes|
- 1 box Andes mints
- 2 cups Oreos
- 1/4 cup Butter (melted)
- 8oz soft cream cheese
- 14oz can sweetened condensed milk
- 2 tablespoons lemon juice
- 1/4 cup creme de menthe
- 1/4 cup creme de cocoa
- 4oz Cool Whip
|Blend whole oreos and melted butter in a food processor until the chocolate mixture is finely chopped and well-blended. |
|Press chocolate mixture into and up the sides of a 9" pie pan. Chill. |
|With a mixer, beat cream cheese until fluffy.|
|Beat in sweetened condensed milk.|
|Stir in lemon juice and liqueurs.|
|Fold in whipped topping.|
|Chill mixture for 20 minutes and then pour into crust. Smooth out.|
|Chill pie for at least 4 hours, or overnight. (Pie can be made 2 days in advance.)|
|Garnish with chopped mint pieces.|