Growing up, my sister’s favorite birthday cake was a Grasshopper Pie from Baskin Robbins. This Grasshopper Pie is a little different – it uses freshly whipped marshmallow cream instead of ice cream. But I think you’ll find its silken texture and flavor make for a great grown-up version.
When you find yourself with a bunch of extra egg whites, like I did after making my Holiday Egg Nog Grog, this is a perfect pie to use them up.
On the whole, this pie is straightforward to make but there are some bad recipes floating on the internet, so beware! As I found with my first attempts, freezer pies are extremely sensitive to water content. Ice crystals ruin the texture of this pie. Think ice cream instead of “icee.”
Alright, this recipe involves two parts: first, we need to make our homemade Marshmallow Cream. Then, we need to combine it with our minty pie ingredients.
Part 1: Whip up your Marshmallow Cream. This will be the base to your lovely Grasshopper Pie.
Recipe from Bon Appetit
Makes 4 cups
3/4 cup + 1/4 cup Sugar (divided)
1/4 cup Water
4 Egg Whites
1 tsp Vanilla Extract
Pinch of Salt
Combine 3/4 cup of the sugar and 1/4 cup water in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer the syrup without stirring until it reaches 240F. You can occasionally swirl the pan gently but no stirring with a spoon, please! Stirring with a utensil can cause crystallization.
While the sugar syrup is cooking (be sure to monitor it closely), you can prepare the eggs. Carefully separate the eggs, making sure no yolk gets into your egg whites. Reserve the egg yolks for another use [like my Holiday Egg Nog Grog]. Add the egg whites, vanilla and salt into the bowl of your stand mixer, fitted with the whisk attachment. Whip on high until the eggs are frothy. Slowly begin adding the 1/4 cup sugar. Whip until medium peaks form. Reduce speed to medium, then carefully pour hot syrup into egg mixture in a slow, steady stream while whipping. Increase mixer speed to high and whip to stiff peaks. Reduce speed to medium and whip until marshmallow cream is cool. Use immediately.
Random Fact: My husband detests peppermint. So much that he uses kid’s strawberry toothpaste.
Alrighty, on to pie-making!
Part 2: Let’s freeze us some Grasshopper Pie. The key to a silky pie is fully mixed and COLD ingredients.
Makes 1 Pie
1 Pre-made Chocolate Pie Crust (or make your own HERE)
4 cups Marshmallow Cream
1 cup + 3 tbsp Heavy Whipping Cream (divided)
1-2 tbsp Creme de Menthe
1-2 tbsp Creme de Cacao
2-4 drops Green Food Dye (Optional)
Sweetened Whipped Cream for topping (Optional)
Crushed Andes Mints or Oreos for topping (Optional)
Start by pre-chilling your Chocolate Pie Crust. Next, take your Marshmallow Cream and combine with 3 tbsp of heavy cream. Stir to combine until mixture is smooth (if you need to, you can microwave or heat the mixture gently to help with melting the marshmallow). Stir in 2 drops of the food dye until uniform. Chill the mixture in the fridge or freezer while you beat the cream.
Take the remaining 1 cup of heavy cream and 2 more drops of food dye and whip until medium peaks form. You want structure but don’t over-beat and make butter!
Gently fold in the whipped cream to the marshmallow mixture. Add liqueurs to taste [don’t add too much as you don’t want your pie to be icy]. Gently scrape the mixture into your chilled pie crust. Pop immediately into the freezer for 4-6 hours.
While impatiently waiting for your pie to freeze, make yourself a Grasshopper martini like I did. Truly decadent!
If you have Andes mints or oreos, you can top the pie with them for artistic effect.
[Wait, did I already show you that photo? Oh well, here it is again.]Remember, the liqueur in this pie means the melting point is higher and it never fully freezes [you can see how fast it melts in the shot below]. So, keep it cold and eat it quickly!