Skip to content

Grasshopper Pie

Grasshopper Pie


  • 32 chocolate sandwich cookies
  • 2 tbsp butter, melted
  • 2 7-oz containers marshmallow crème
  • ⅔ cup hand-and-half
  • 2 tbsp crème de menthe
  • 2 tbsp crème de cacao
  • 1–2 drops green food coloring (optional)
  • 1 cup heavy cream
  • 2 packets RebelliouS Infusions—Mint


  1. Crush cookies with melted butter (by hand or with food processor). Set aside a small amount for later. Pour rest of cookies into pie pan and press into bottom and sides. Set aside.
  2. Heat marshmallow creme and half-and-half in saucepan over low heat. Stir constantly. Once melted & combined, place pan in bowl of ice to cool quickly.
  3. Once cooled, add crème de menthe, crème de cacao, and RebelliouS Infusions—Mint. (Optional: Add food coloring.)
  4. In mixing bowl, beat heavy cream until stiff. Pour cold marshmallow mixture into heavy cream and fold gently. Pour filling into chocolate crust. Sprinkle remaining cookie crumbs over top of pie.
  5. Freeze until very firm (~2 hours). Remove from freezer ~10 minutes before slicing and serving.