Let's do something fun for St. Patrick's Day!

Grasshopper Pie


Prep Time   10 minutes

Cook Time   20 minutes

Set Time      2  hours 



24 Oreo cookies

4 tablespoons unsalted butter melted (54g)


4 cups marshmallows (228g)

1½ cups heavy whipping cream divided (360mL)

4 tablespoons crème de menthe liqueur

1 tablespoons white crème de cacao liqueur

Green food coloring optional


  1. Lightly spray a 9-inch pie pan with cooking spray.
  2. In a food processor, pulse the Oreos until finely chopped, about 30 seconds. Reserve 2 tablespoons of the crushed cookies for garnish. Pour in the melted butter and continue pulsing until well combined and finely ground. Press the mixture into the bottom and sides of the pie pan. Freeze while preparing the filling.
  3. Heat the marshmallows with ¼ cup heavy cream over medium heat in a medium saucepan until the marshmallows have completely melted. Remove from heat and stir in the crème de menthe, crème de cacao, and food coloring. Let cool, 10 to 15 minutes, stirring occasionally.
  4. In a large mixing bowl, beat the remaining 1¼ cups cream on medium-high speed until stiff peaks form, about 2 minutes. Fold together the marshmallow mixture and whipped cream until fully combined. Fill the frozen crust with marshmallow mixture, spreading it into an even layer. Freeze until filling is firm, 2 hours or up to overnight.
  5. Garnish reserved Oreo crumbs.