Chocolate Grasshopper Pie
Spring is in the air and desserts no longer need to be baked! Mix together this sweet HERSHEY'S Cocoa and crème de menthe filling for a delicious and fresh grasshopper chocolate pie. Top it with berries or fresh mint!
Ingredients
- 2 tablespoons white creme de cacao
- 1/4 cup HERSHEY'S Cocoa
- 2 tablespoons powdered sugar
- 3 cups miniature marshmallows
- 2 tablespoons white creme de menthe
- 1 cup whipping cream (1/2 pt.)cold
- 1/2 cup milk
- CHOCOLATE CRUMB CRUST (recipe follows) or 8-inch (6 oz.) packaged chocolate flavored crumb crust
Directions
- 1. Prepare crust, if desired.
- 2. Combine marshmallows, milk and cocoa in medium saucepan. Stir constantly over low heat until marshmallows are melted; remove from heat. Stir in creme de cacao and creme de menthe; cool to room temperature. Beat whipping cream with powdered sugar in small bowl until stiff. Fold in cooled chocolate mixture. Spoon into crust. Cover; freeze several hours or overnight. Garnish as desired. Makes 8 servings.
- CHOCOLATE CRUMB CRUST: Grease microwave-safe 9-inch pie plate. Place 1/2 cup butter or margarine.in small microwave-safe bowl. Microwave at HIGH (100%) about 1 minute or until melted. Stir in 1-1/2 cups graham cracker crumbs, 6 tablespoons HERSHEY'S Cocoa and 1/3 cup powdered sugar until well blended. Press onto bottom and up sides of prepared pie plate. Microwave at HIGH 1 to 1-1/2 minutes or until blistered; do not overcook. Cool completely before filling.
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