Faurot Field Grasshopper Pie

Prep Time: 30 minutes // Total Time: 5 hours // Serves: 8


Chocolate Cookie Crumb Crust

  • 1 1/2 cups finely crushed chocolate wafer cookies ( about 24 cookies)
  • 1/4 cup butter, melted


  • 1/2 cup milk
  • 32 large marshmallows (from 10-oz bag)
  • 1/4 cup green or white crème de menthe
  • 3 tablespoons white crème de cacao
  • 1 1/2 cups whipping cream
  • 2-3 drops green food color, if desired


  • 2 tablespoons reserved crumbs
  • Grated semisweet baking chocolate, if desired


  1. Heat oven to 350°F.
  2. In a medium bowl, combine crust ingredients and stir until well mixed. Reserve 2 tablespoons crumbs for garnish.
  3. Press crumb mixture firmly and evenly against the bottom and side of 9-inch glass pie plate.
  4. Bake 10 minutes and then cook for approximately 15 minutes.
  5. Meanwhile, in a 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in a bowl of warm water and stir the mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
  6. In a chilled large bowl, beat whipping cream with electric mixer on low speed until the mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
  7. Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate.
  8. Refrigerate about 4 hours or until set.