No-Bake Grasshopper Pie

Votes: 4

Time: 25 minutes plus setting time
Complexity: easily
Servings: 8 - 10

No-bake Grasshopper Pie - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

28 chocolate sandwich cookies with a cream filling (Oreos or Newman-O's are best)
55g chopped dark chocolate (or 1/4 cup chips)
3 tbsp softened butter
Cream from a spray can and colored dragees for decoration
8-10 rosettes with wavy edges, 5 cm high.

Filling

3 cups mini marshmallows
1/2 cup milk
1/4 cup mint liqueur
1/4 tbsp. cocoa liqueur blank
1.5 cups heavy cream
A few drops of green food coloring (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: biscuit cookies, dark chocolate, marshmallow, chocolate chips (granules), milk, cream, liquor

Cooking the dish according to the recipe:

Set aside 1 cookie for topping. Process the remaining cookies and chocolate in a food processor until crumbly. Add the butter and pulse again until the mixture begins to come together.

Spoon the mixture into the molds and press with your hands or the back of a spoon to create a smooth base and sides. Refrigerate until the base cools and hardens.
In a saucepan over low heat, melt the marshmallows with the milk. When the milk begins to foam (do not boil), turn off the heat and continue stirring the marshmallows and milk until smooth.

Pour the mixture from the saucepan into a heatproof bowl, then stir in the mint liqueur and cocoa liqueur. Let cool.

In a medium bowl, beat the cream until soft peaks form, then, continuing to beat, fold in the cooled marshmallow mixture. The resulting filling should be thick but soft, not dense or dry, so it can be poured into the molds.

Once the marshmallow mixture and cream are combined, add a few drops of green food coloring.
Spread the filling evenly among the chilled tins using a frosting offset spatula or silicone spatula. Refrigerate the mini pies, cover, and chill overnight or for at least 4 hours to firm up.
Crumble the remaining cookies and sprinkle them over the top of the pie before serving. Garnish with whipped cream and jelly beans.

Tips for preparing in advance: The pie crust can be made 1-2 days in advance. Once it's cooled and firm, cover it with aluminum foil (be careful not to let it touch the surface, as this will stain) and refrigerate. Decorate just before serving. The pie will keep for 3-4 days.

Freezing tip: The pie can be frozen for up to 3 months. Freeze the uncovered, unadorned pie until firm, then wrap it (in the pan) in a double layer of plastic wrap and a layer of foil. To defrost the pie, unwrap it and cover it with foil (be careful not to let it touch the surface, as this will stain it), then refrigerate overnight. Decorate before serving.