No-Bake Grasshopper Pie

Makes 12
Prep 20 m
Chill 240 m
Chill or until set





  1. 1 of 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. Refrigerate until ready to fill.


  1. 1 of 3 Let mascarpone cheese soften in a large bowl at room temperature. Beat slightly with a hand mixer until smooth. Meanwhile, sprinkle gelatin over 1/4 cup cold water in a 1-cup glass measuring cup. Let soften 2 minutes, then microwave for 15 seconds, until gelatin is dissolved. Let cool slightly.
  2. 2 of 3 Gradually beat creme de menthe syrup and sugar into mascarpone until blended; mixture will look curdled. While mixer is running, add 1-1/4 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.
  3. 3 of 3 Once pie is set, beat remaining 1/3 cup cream to soft peaks. Dollop on top of pie and sprinkle with chocolate curls and mint sprigs. Makes 12 servings.
Nutrition Information for No-Bake Grasshopper Pie
Servings Per Recipe: 12
Per Serving: 4 g pro., 395 kcal cal., 72 mg sodium, 1 g fiber, 16 g sat. fat, 74 mg chol., 30 g Fat, total, 28 g carb.