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

WHISKEY
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.
Learn More