Well, I had a fun weekend! Remember my older sister, Brooke, who I stayed with in Pullman this summer? She came home as a surprise and I woke up on Saturday morning to her crawling into my bed with this new puppy!
He’s a Chiweeeeeeeeenie! Aka some weird mixture of a Chihuahua and a weenie dog.
Anyways, I got to spend the weekend with this little scamp running around my feet and my big sis running around my workspace while I made dessert. Just like being in Pullman again . . .
That dessert, I might add, was an amazzzzzzing minty, chocolatey grasshopper pie, which both mom and sis helped me decide to make. Needless to say, my family polished it off in less than 24 hours.
You start it off by throwing a pile of Oreos into a food processor. I wanted to get chocolate-mint Oreos, Brooke wanted to get golden Oreos, mom wanted to get chocolate-chocolate Oreos, so guess what kind we ended up with! Regular Oreos. Anyway, process them together with some melted butter.
Press the crumbs into a pie pan, making sure the entire pan is Oreo-crusted.
Then, line the bottom of the crust with white chocolate chips. Or any kind of chocolate chips! I wanted two kinds of chocolate in this pie because variety is the spice of life! And my sister suggested it.
Set the crust aside and then heat up some marshmallow cream and half n’ half until it’s all melted together in a lake of creamy white wonderment that you could slurp through a straw.
Let it cool over an ice bath and, when it’s cold, splash in some pretty, green crème de menthe and crème de cacao until it has the perfect minty chocolate flavor. I actually used a white chocolate liquor which could make pretty much anything you add it to taste blissful.
Quickly whip up some heavy cream then plop it into the happy green lake in the bowl. Gently fold it in until the filling is smooth and fluffy and creamy and perfect. Try to avoid licking your spatula every millisecond.
Pour the filling into the prepared crust in a slow, ribbon-like fashion while your sis takes a picture of you doing so and you continuously yell at her, “Get the shot! Get the shot! Get the shot!” You’ll probably have some filling left over, so I recommend using it, along with some crushed Oreos, to make Grasshopper parfaits!
Sprinkle some extra Oreo crumbs on top and get ready to agonize for 3 hours while you let the pie freeze enough to set. Okay, is it just me or does anyone else see a reindeer in that pattern of crumbs?
Once it’s set, cut out a nice chunk of pie and get ready to taste a mouthful coooool creamiiiiiiiness, the likes of which is extremely similar to mint-chocolate chip ice cream. Just take a spoon to it and prepare to feel the need to get the pie pan really clean.
Source: adapted from Ree Drummond’s Grasshopper Pie
Yield: one 9-inch pie
20 chocolate sandwich cookies
2 tbsp. melted butter
2/3 cup white chocolate chips
13 oz. marshmallow cream
2/3 cup half n’ half
3 tbsp. creme de menthe
2 tbsp. creme de cacao
1 cup heavy cream
Extra cookie crumbs, for sprinkling
Throw the cookies and melted butter into a food processor and process into crumbs. Pour into a pie pan and press into the bottom and up the sides of the pan. Line the bottom of the crust with white chocolate chips and set aside.
Heat marshmallow cream and half-and-half in a saucepan over low heat, stirring constantly. As soon as it’s all melted and combined, place saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process). Once cool, add creme de menthe and creme de cacao.
In a mixing bowl fitted with a whisk attachment, whip heavy cream until stiff. Pour whipped cream into the cold marshmallow mixture and fold together gently.
Pour filling into chocolate crust (note: you might have some filling left over, depending on the size of your pie pan!) Sprinkle extra chocolate crumbs over the top. Place pie in the freezer and freeze until very firm, at least three hours.
Remove from freezer ten minutes or so before you want to slice and serve.