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No-bake Grasshopper Pie Image
Johnny Casey @johnnydallas24

No-bake Grasshopper Pie

Prep 20m
Total 4h
No Bake Pie
Cookie Crust
Dessert

Ingredients

12 servings

Crust

Filling

Steps

1
Slice 1 inch off one end of each sandwich cookie. Pulse these trimmed pieces in a food processor with almonds until crumbs are formed and almonds are ground. Add softened butter and pulse until evenly combined. Press crumbs onto the bottom of a 9-inch pie plate, covering your hand with plastic wrap to avoid sticking. Prop remaining cookies, cut side down, around rim of plate (as pictured). Refrigerate until ready to fill.

Filling

2
Let mascarpone cheese soften in a large bowl at room temperature. Beat slightly with a hand mixer until smooth. Meanwhile, sprinkle gelatin over ¼ cup water in a 1-cup glass measuring cup. Let soften 2 minutes, then microwave for 15 seconds, until gelatin is dissolved. Let cool slightly.
3
Gradually beat créme de menthe syrup and sugar into mascarpone until blended; mixture will look curdled. While mixer is running, add 1 ¼ cups of the heavy cream. Beat until soft peaks are formed. Gradually beat in gelatin; beat until medium-stiff peaks are formed. Pour into prepared crust, swirling top decoratively. Refrigerate 4 hours, or until set.
4
Once pie is set, beat remaining ⅓ cup heavy cream to soft peaks. Dollop on top of pie and sprinkle with chocolate curls and mint sprigs.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

  • Calories 474kcal 23%
  • Fat 29g 44%
  • Saturated Fat 15g 75%
  • Carbohydrates 49g 16%
  • Fiber 1g 4%
  • Sugar 39g 78%
  • Protein 5g 10%
  • Cholesterol 66mg 22%
  • Sodium 77mg 3%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Torani syrups are available at gourmet stores, or visit www.torani.com
Do not substitute a liquor or the filling will not whip or set correctly
A stand mixer works just fine

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