Grasshopper pie

Grasshopper Pie Recipe, Noreen's Kitchen
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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

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INGREDIENTS​​


16 ounce container Marshmallow cream
2 cups heavy whipping cream
¼ cup Torani Crème de Menthe Syrup OR
¼ cup Crème de Menthe Liqueur OR
1 teaspoon peppermint extract
2-3 drops green food coloring
½ teaspoon vanilla extract
Additional whipped cream for decoration
Chocolate after dinner mints for decoration
Chocolate graham cracker pie shell


STEP BY STEP INSTRUCTIONS​​​​


Whip 2 cups of cream until it reaches stiff peaks.  Be sure not to overbeat. Set aside.

Blend marshmallow cream with syrup or crème de menthe or extract and food color.

If, after you have blended the marshmallow cream with the crème de menthe and it is not green enough for you, just add a few drops more of food color until it reaches your desired hue.

Fold whipped cream into marshmallow cream mixture being careful not to deflate.

Pour the whipped cream mixture into the prepared pie shell and smooth to even out. 

Refrigerate for at least two hour before decorating with piped whipped cream rosettes and chocolate mint candies.

Return to refrigerator.  This pie is best made a day ahead and chilled overnight to ensure beautiful, clean slices. 

 
 

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ENJOY!

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