Grasshopper Pie
Ingredients:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1/4 cup crème de menthe syrup (non-alcoholic)
- 1 cup mini chocolate chips
- Whipped cream for topping
- Grated chocolate or chocolate shavings for garnish
Directions:
1. Preheat oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
2. Bake the crust for 8 minutes, then remove from oven and cool completely.
3. In a large mixing bowl, beat the heavy cream until stiff peaks form; set aside.
4. In another bowl, beat the cream cheese until smooth. Gradually add powdered sugar, peppermint extract, and crème de menthe syrup, mixing until well combined.
5. Gently fold the whipped cream and mini chocolate chips into the cream cheese mixture until evenly blended.
6. Pour the filling into the cooled crust and smooth the top with a spatula.
7. Refrigerate the pie for at least 4 hours or until firm.
8. Before serving, top with whipped cream and garnish with grated chocolate or chocolate shavings.
Prep Time: 20 minutes | Cooking Time: 8 minutes | Total Time: 4 hours 28 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use non-alcoholic crème de menthe syrup to maintain the authentic flavor without alcohol.
Chill the pie overnight for the best texture and flavor development.