We can all agree that pumpkin pie is essential for any proper Thanksgiving feast—but what pie should you pair with it? You could go old-school with apple or pecan, and that’s cool, but we have a more non-traditional idea: grasshopper pie.
Don’t worry, this pie isn’t made with real grasshoppers, but gets its name from its chocolatey mint flavor, which makes it taste like the Girl Scouts’ grasshopper cookies.
Girl Scout cookies, but in pie form! Yep, we’re pretty excited too.
This recipe comes from “The Pioneer Woman” herself, Ree Drummond, so you know it’s legit!
- 32 chocolate sandwich cookies
- 2 tablespoons melted butter
- Two, 7-ounce containers marshmallow creme
- ⅔ cup half-and-half
- 2 tablespoons creme de menthe liqueur
- 2 tablespoons creme de cacao liqueur
- 1 cup heavy cream
- 1 to 2 drops green food coloring (optional)
- Throw the cookies and melted butter into a food processer and pulverize. (PSO Note: Save energy and crush them in a large resealable plastic bag using a rolling pin.) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside.
- Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it’s all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will speed up this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using.
- In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs.
- Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.
Whether you’re pairing this with pumpkin pie on Turkey Day, or just enjoying it any day of the year, you’ll be thankful you tried this grasshopper pie.