Cook The Book: Grasshopper Pie

• 1 recipe Chocolate Cookie Crust, baked and chilled (
• )
• 1/4 cup milk
• 24 large marshmallows (just over 6 ounces)
• 1/4 cup creme de menthe
• 2 tablespoons white creme de cacao
• 1 to 2 drops green food coloring (optional)
• 1 cup heavy cream, whipped to firm peaks
• 2 cups crushed plain chocolate cookies (without icing or filling)
• 6 tablespoons unsalted butter, melted

1. Heat the milk in a saucepan over medium heat until warm, then add the marshmallows can continue to cook and stir until the marshmallows are melted and the mixture is smooth. Cool until lukewarm.
2. Add the liqueurs and mix well, then stir in a drop or two of green food coloring if you like. Fold in the whipped cream.
3. Spread the filling in the crust and freeze for 3 or 4 hours, until firm, before slicing.
4. Preheat the oven to 375u0b0F.
5. Combine the crumbs and butter and mix well. Firmly and evenly press the mixture into a 9- or 10-inch pie plate.
6. Bake for 8 to 10 minutes, until the crust darkens to a deeper (almost black) brown, then cool on a wire rack for at least 30 minutes before filling. This crust can be made a day ahead and stored in the refrigerator.

recipe chocolate cookie crust, milk, marshmallows, crueme, white crueme, coloring, heavy cream, chocolate cookies, unsalted butter

Taken from www.seriouseats.com/recipes/2009/07/grasshopper-pie-recipe.html (may not work)