One of my all-time favorite treats is the Grasshopper Pie. In my opinion, there is nothing better than the cool/bitter contrast between peppermint and chocolate.
Many of us may know the grasshopper as a milkshake or a cocktail, but Wilton’s minty mini pie is a simple and delicious variation on this classic flavor combination. Great for any time of the year, our no-bake version is a family-friendly way to get everyone involved in treat making.
First, begin by preparing the crust. Take about 20 chocolate sandwich cookies and pulse them in a food processor until they form small crumbs, or look for chocolate cookie crumbs in your grocery store’s baking aisle. Save about 2 tablespoons of crumbs for later in the recipe.
In a bowl, combine 2 cups of cookie crumbs, 6 tablespoons melted butter and 1/4 teaspoon salt. Using a spatula, stir the cookie mixture until it looks slightly wet. Lightly spray your Mini Pie Pan with vegetable pan spray and press the cookie mixture into the bottom and up the sides of each cavity. Place the crusts in the refrigerator to set while you prepare the filling.
To make the filling, combine 30 large marshmallows and 1/4 cup heavy cream in a large sauce pan. Heat over medium heat, stirring constantly, until the marshmallows melt; this will take about 5 minutes. Once melted, remove the pan from the heat and stir in 1/2 teaspoon of peppermint extract.
Transfer the marshmallow mixture to a large bowl and chill in the refrigerator until completely cool. It is very important for the marshmallow mixture to be completely cool for the filling consistency to be correct.
While the marshmallow mixture is cooling make the whip cream. With an electric mixer, whip 1-1/2 cup heavy cream, 3 tablespoons confectioners’ sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Reserve 1/2 cup of the whipped cream in a separate bowl for topping the pies later.
Remove marshmallow mixture from the refrigerator and carefully fold in 1/3 of the whipped cream until mostly combined. Add the remaining whipped cream and continue folding until no streaks remain; mixture should be light and fluffy. Finish by folding in a small amount of Kelly Green Icing Color and 1 tablespoon of cookie crumbs.
Last step is to fill the pie crusts. Remove the chilled crusts from the refrigerator and carefully divide the marshmallow filling among the 6 crusts. Sprinkle the pies with the remaining cookie crumbs and dollop with the reserved whipped cream. Refrigerate the completed pies for at least 4 hours or until the filling is firm. This recipe could also be made a day ahead of time.
Hopefully now after making these delicious mini pies this recipe become a favorite in your household too! Find this recipe and many other delicious recipes in the recipe section of our website. Happy Baking!