Grasshopper Pie In A Brownie Crust Recipe – a delicious recipe with batch, butter, whipping cream, light cream, marshmallows, creme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place your baked and cooled brownies into a large bowl. Crush with your hands. This should be a very sticky, cohesive mass; if it is crumbly, add up to 3 tablespoons of melted butter to the crushed brownie mixture; this should make it sticky to the point where you could form it into a ball with your hands. Transfer to a pie plate and press the brownie bits into the bottom and up the sides of the dish. Refrigerate.
2
Whip the cup of whipping cream until it has attained soft peaks. Refrigerate until it is needed in step 4.
3
Pour light cream into a saucepan, add marshmallows. Melt marshmallows over medium heat, stirring constantly. Remove from heat and let cool. Add creme de menthe and creme de cacao, mix well. Add a drop or two of green food coloring if desired.
4
Fold the whipped cream into the marshmallow mixture, stirring gently until the green color has become evenly distributed. Pour into the chilled pie shell. Freeze for 3 or 4 hours. If desired, serve with a scoop of ice cream on top of each slice.
435
kcal
Calories
46
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 batch baked and cooled brownies from a recipe yielding a finished 8x8-inch pan, 3 tablespoons butter, melted (if needed; see Step 1), 1 cup whipping cream, 3/4 cup light cream, and more.
Yes, Grasshopper Pie In A Brownie Crust Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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