Grasshopper pie

Yield: 6 servings

Measure Ingredient
1 cup Chocolate Wafer Crumbs
3 tablespoons Melted Butter
2 tablespoons Milk
2 tablespoons White Creme De Cacao
1 pint Vanilla Ice Cream
Whipped Cream
Chocolate Curls
¼ cup Sugar
1 cup Heavy Cream
3¼ cup Miniature Marshmallows
¼ cup Green Creme De Menthe


Combine wafer crumbs,sugar and butter in a medium bowl. Press mixture along sides and bottom of a 9" pie plate; chill. Whip 1 cup heavy cream; chill. In top of double boiler, combine milk and marshmallows. Heat over boiling water, stirring until marshmallows are melted. Remove from heat; cool completely, stirring occasionally. Add creme de cacao and creme de menthe; fold mixture into whipped cream. Spread slightly softened ice cream on pie crust to form an even layer. Pour marshmallow mixture over ice cream; freeze for 6 hours or overnight. If desired, garnish with whipped cream, chocolate curls or strawberries. May be made several days in advance. From: Syd's Cookbook.

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