Grasshopper Pie

Ingredients

• Chocolate wafer cookies

  1 ½ cup, crumbs or 168g

• Butter

  Unsalted

  ¼ cup or 57g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Marshmallows

  Candies

  1 package (10 oz) or 284g

• Creme de menthe

  Alcoholic beverage, 72 proof

  2 fl oz or 67g

• Pressurized dessert topping

  3 tbsp or 12g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  24 tbsp or 72g

• Food Colorings, Caramel

  Castella

  4 drop or 11g

Directions

1. Heat oven to 350F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
2. Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in creme de menthe and creme de cacao.
3. In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
4. Spread filling in cooled baked crust. Sprinkle with reserved crumbs and some grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.
5. Recipe by: Betty Crocker Kitchens (source: https://www.bettycrocker.com/recipes/grasshopper-pie/2b52373b-030f-45b5-9304-d8fdd42161c5)