Grasshopper Pie
Get your lucky day started with a great meal. Check out our selection of Irish-inspired St. Patrick’s Day food recipes.
- For the Cookie Crust:
- 1 (16 oz) package creme-filled chocolate cookie
- 1/2 cup
- 2 tbsp (1 1/4 sticks) unsalted butter, melted
- Process the cookies in a food processor until ground to coarse crumbs.
- Pour in the melted butter and pulse until the butter is thoroughly combined.
- Press mixture evenly over the bottom and up the sides of a 9-inch pie plate.
- Using a mixer fitted with a paddle attachment, beat the yolks and the egg in a large bowl on high speed about 5 minutes, until thick.
- In a small bowl, combine the gelatin and creme de menthe; let soften for 5 minutes.
- In a medium saucepan, combine the water and sugar and simmer until the mixture reaches the soft ball stages, registering between 234 and 240 degrees F on a candy thermometer.
- In a slow, thin stream, add the sugar mixture to the egg mixture, mixing on low speed the entire time.
- Add the creme de menthe mixture and beat on medium-high speed about 5 minutes, until the mixture has thickened and cooled.
- Add the marshmallow creme and mint extract; continue beating on medium speed about 2 minutes. The mixture will be very gooey.
- In another large bowl, whip the cream on high speed, until stiff peaks form.
- Fold the whipped cream into the marshmallow mixture and pile it into the prepared crust.
- Cover the pie and freeze at least 6 hours or overnight.
- For the whiskey hot fudge, heat the cream and brown sugar in a heavy saucepan over medium heat.
- When the sugar is dissolved, add the butter, chocolate and stir over medium-low heat until melted and smooth.
- Stir in salt.
- Remove the sauce from the heat and stir in the Jameson.
- Serve frozen.
- Slice pie and cover the slices with Jameson hot fudge sauce
Ingredients
- For the Cookie Crust:
- 1 (16 oz) package creme-filled chocolate cookie
- 1/2 cup
- 2 tbsp (1 1/4 sticks) unsalted butter, melted
How To Make
- Process the cookies in a food processor until ground to coarse crumbs.
- Pour in the melted butter and pulse until the butter is thoroughly combined.
- Press mixture evenly over the bottom and up the sides of a 9-inch pie plate.
- Using a mixer fitted with a paddle attachment, beat the yolks and the egg in a large bowl on high speed about 5 minutes, until thick.
- In a small bowl, combine the gelatin and creme de menthe; let soften for 5 minutes.
- In a medium saucepan, combine the water and sugar and simmer until the mixture reaches the soft ball stages, registering between 234 and 240 degrees F on a candy thermometer.
- In a slow, thin stream, add the sugar mixture to the egg mixture, mixing on low speed the entire time.
- Add the creme de menthe mixture and beat on medium-high speed about 5 minutes, until the mixture has thickened and cooled.
- Add the marshmallow creme and mint extract; continue beating on medium speed about 2 minutes. The mixture will be very gooey.
- In another large bowl, whip the cream on high speed, until stiff peaks form.
- Fold the whipped cream into the marshmallow mixture and pile it into the prepared crust.
- Cover the pie and freeze at least 6 hours or overnight.
- For the whiskey hot fudge, heat the cream and brown sugar in a heavy saucepan over medium heat.
- When the sugar is dissolved, add the butter, chocolate and stir over medium-low heat until melted and smooth.
- Stir in salt.
- Remove the sauce from the heat and stir in the Jameson.
- Serve frozen.
- Slice pie and cover the slices with Jameson hot fudge sauce
- For the Filling:
- 4 large egg yolks
- 1 large egg
- 1 envelope plain gelatin
- 2 tbs creme de menthe
- 1/3 cup of water
- 1 cup of sugar
- 1/2 jar (about 3.5 oz) marshmallow creme
- 1/4 tsp mint extract
- 2 cups chilled heavy whipping cream Hot Fudge Sauce
- For the Hot Fudge Sauce:
- 4 tbs Jameson Caskmates Stout
- 2 cups heavy whipping cream
- 1/2 cup firmly packed golden brown sugar
- 1/4 cup (1/2 stick) butter
- 2 cups semisweet chocolate chips
- 12 oz bittersweet chocolate, coarsely chopped
- 1/4 tsp salt
Learn More About Our Jameson Stout Edition

Like all the best conversations, the one between Jameson’s Head of Whiskey Science and the Head Brewer of a local craft beer brewery, started at the bar. A swapping of whiskey and beer barrels soon after, resulted in Jameson Caskmates Stout Edition - triple-distilled, blended Irish Whiskey that has been patiently finished in Irish craft beer-seasoned barrels.