The velvety taste of this grasshopper pie gives that melt-in-the-mouth feeling that you love whenever you are eating a cream pie. But there’s something that I appreciate most in this version- the balance of the taste. It’s the reason why I love this and I am as addicted to this as my family. The flavor of the mint is there; and it’s not subtle. However, it’s not overwhelming and over powering, which is my problem with other grasshopper pies. For those of you who feel the same way as me- this pie is for you.
Check out what our friends from Mr. Food have to say about this recipe:
“Cool, refreshing and minty are just a few of the words that describe our creamy Grasshopper Pie. And in case you aren’t familiar with it, don’t worry. The grasshopper part of this pie is named after the drink, not the insect.”
There you have it, my friends; there’s no need to hesitate now. I encourage you to try this for your family-they are so going to love this one.
Ingredients
- 1/4 cup (1/2 stick) Land O Lakes butter, melted
- 2 cups (about 20) finely crushed Oreo cream-filled chocolate sandwich cookies
- 1 (8-ounce) package Philadelphia cream cheese, softened
- 1 (14-ounce) can Eagle Brand sweetened condensed milk
- 1 tablespoon lemon juice
- 1/4 cup Reese green creme de menthe liqueur
- 1 (8-ounce) container Cool Whip frozen whipped topping, thawed
Instructions
- Coat a 9-inch deep-dish pie plate with cooking spray.
- In a medium bowl, combine melted butter and cookie crumbs. Pat mixture firmly over bottom and sides of pie plate, forming a crust; chill.
- Meanwhile, in a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in lemon juice and liqueur then fold in whipped topping.
- Spoon mixture into chilled crust then cover and chill 4 hours, or until set
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Quick Tip: This looks great garnished with the crumbs from an extra cookie, and fresh or candy mint leaves.
Thanks again to Mr.Food for this amazing recipe.
