Grasshopper Pie
Extremely easy to make, this scrumptious Grasshopper Pie is perfect for St. Patrick’s Day! It’s a lovely dessert to enjoy anytime!
Ingredients
CRUST
- 1 Chocolate Honey Graham Cracker pie crust see Recipe
FILLING
- 2 packages (8 oz. each) full-fat cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 1/8 tsp. ground Himalayan pink salt
- 3 tbsp. green Crème de Menthe liqueur
- 1 tbsp. white Crème de Cacao liqueur
- 1 to 2 drops green natural food coloring see Recipe
- 1 1/2 cups whipped cream see Recipe
Directions
PIE CRUST
- Preheat oven to 350ºF
- Follow the directions of graham cracker recipe and transfer the mixture into a 9-inch springform pie plate (removable bottom); press it on the bottom and sides.
- Transfer it to the preheated oven and bake for 3 minutes.
- Let it cool completely on a wire rack before transferring to the fridge for 1 hour.
FILLING
- In the bowl of a stand mixer, add cream cheese, sugar, salt, Crème de Menthe and Crème de Cacao liqueurs. If you want, add some food coloring.
- With the paddle attachment, process on low speed at first before increasing to medium speed. Process until the ingredients are well combined and the mixture is creamy, cleaning the sides and the bottom of the bowl as needed.
- Gently fold whipped cream into the cream cheese mixture.
- Spoon filling into the chilled pie crust, spreading it out evenly with a spatula.
- Transfer to the fridge for 3 hours or until set. If left longer, cover loosely with foil.