With PECAN PIES AND HOMICIDES, #3 in The Charmed Pie Shoppe Mysteries coming out next month (which you can pre-order from Amazon.com, Indiebound.com, Barnes & Noble), I have pie on the mind.
I wanted to make something different for the holidays this year. Something the kids would love and didn't have pumpkin, nuts, or fruit. I'm already making a pecan cranberry cake and I need a whole pumpkin pie for myself, so I thought I'd make a Grasshopper pie with a few tweaks and lots more food coloring. It's a great chilled treat for your guests and the color just makes everyone merry.
Merry Grinchmas and enjoy!
Charmed Grinch-Green Pie
20 chocolate sandwich cookie wafers, crushed
2 cups marshmallow cream
1/3 cup crème de menthe liqueur
2 tablespoons white crème de cacao
2 cups whipping cream
Green food coloring
(Optional) – Andes Crème de Menthe Thins for garnish, finely chopped
Preheat oven to 425˚F. In medium bowl, mix cookie crumbs and melted butter. Press crumbs into bottom and sides of 10-inch pie dish. Bake for approximately 10 minutes. Remove from oven and cool. Once cooled, place in freezer. Also place large stainless steel mixing bowl and beaters in freezer to prepare to make whipped cream.
In large bowl, add marshmallow cream, crème de menthe, and white crème de cacao. Mix until smooth. Add food coloring until desired shade of green is achieved. For brighter green pie, add 5-6 drops.
Remove mixing bowl and beaters from freezer. Add whipping cream and whip with electric mixer until stiff peaks form. Gently fold whipped cream into marshmallow mixture. Pour into chilled pie shell. Garnish by sprinkling Andes mints around rim of pie. Freeze for at least 3 hours.
(If you feel super inspired, you can place a cookie cutter on top of the pie and pour crushed Andes mint inside to create a shape in the center. I didn't wait for it to freeze first, which was a mistake!)