Grasshopper Pie!

Happy Easter one and all!  Here’s a quick and easy dessert that is sure to please.  Light, minty, and chocolaty — what a wonderful combination!

Grasshopper Pie

Crust:
1-1/2 cups crushed chocolate cookie crumbs
1/4 cup of butter, melted

Combine the graham cracker crumbs and butter. Press onto the bottom of a 9-inch pie pan and bake for 10 minutes in a 350 degree oven. Cool.

Filling:
32 large marshmallows (or 3 cups of miniature marshmallows)
1/2 cup of milk
1/4 cup of creme de menthe
3 Tablespoons of white creme de cacao
1-1/2 cups of chilled whipping cream
Few drops of green food coloring (if desired)

Heat marshmallows and milk over medium heat, stirring constantly (just until marshmallows are melted). Refrigerate until until the mixture thickens. Sitr in the liqueurs.

Beat the whipping cream in a chilled bowl until stiff. Fold the marshmallow mixture into the whipped cream; fold in the food coloring; pour into your crust and refrigerate until set (at least 3 hours). Garnish with grated semi-sweet chocolate shavings if desired.

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