Today is my husband’s birthday. (He’s just slightly older than the single candle suggests).
During our recent visit with his parents, we somehow got on the topic of a secret recipe folder Scott keeps hidden away in an undisclosed location. One recipe found in said location is this recipe for Grasshopper Pie. It’s one of his favorite things his mom made when he was a kid, and even though she’d sent him the recipe, he’d never had any success making it himself.
He seemed so excited by the prospect of finding the recipe so I could give it a whirl that I decided I’d make it for his birthday dessert. It’s no secret that I’m not a cake lover, so anytime I see good reason to skip one, I take full advantage.
This recipe has all the main elements of a throwback birthday dessert. It’s really fast and easy to put together, it’s delicious, and it makes you feel all loved and nostalgic on your special day. Sometimes, only a childhood favorite will do.
So, even though we did an early celebration while his mom and dad were still in town, now it’s sort of like we’re all together in spirit again today, thanks to a long-awaited, successful remake of the Grasshopper Pie recipe.
Happy Birthday, Scott!
- 24 Oreo cookies
- 4 T. butter, melted
- 1 pint heavy cream
- ¼ cup Crème de Menthe liquor
- 1 (7-oz) jar marshmallow creme
- In a food processor, pulse the Oreo cookies until they’re broken into fine crumbs. Add the melted butter and process to combine.
- Pour most of the crumbs (reserve 2-3 T. to decorate the top) into a 2-qt. soufflé dish and press firmly into the bottom. (You can use a different size/shape pan if you’d like. A 9×13″ dish would work or, the original recipe calls for the use of a baking sheet. But, I didn’t have room for that in my freezer!).
- Place the cold cream into a large bowl. With a hand mixer, begin to beat the cream on very low speed. Once it starts to thicken, turn the speed of the mixer up and beat until stiff peaks form. Set aside.
- In a separate bowl with the mixer on low speed, slowly incorporate the Crème de Menthe into the marshmallow creme. Mix until combined.
- With a spatula, gently fold the crème de menthe mixture into the whipped cream. Pour over the Oreo crust, and sprinkle the top with the reserved Oreo crumbs.
- Cover with plastic wrap and freeze for at least 3 hours or until ready to serve. Remove from freezer 5-10 minutes before serving.
Recipe from “Three Rivers Cookbook,” by Norma Sproull.