I had some guest over for dinner early last week and made a heavy meal so I wanted something light for dessert. I’ve been wanting to try this pie I saw in Family Circle, but I changed it up a little. Instead of making a pie crust I just stood up a cookie in the dessert cups and filled it with the filling. I also cheated and used whipped cream from a tub instead of making it.
Here’s what the original is supposed to look like:

Here’s how mine turned out:

No-Bake Grasshopper Pie
(Adapted from Family Circle)
1 bag (7 oz) oval chocolate and mint filled sandwich cookies
1/2 cup slivered almonds
2 tbsp unsalted butter, softened

8 oz mascarpone cheese, softened

1 envelope unflavored gelatin
1/2 cup creme de menthe syrup
2 tbsp confectioners’ sugar
1 1/4 cup plus 1/3 cup heavy cream
mint and chocolate curls

Slice 1 inch off one end of each sandwich cookie. Pulse these trimmed pieces in food processor with almonds until crumbs are formed and almonds ground. Add softened butter, pulse until evenly combined. Press crumbs onto bottom of 9-inch pie plate, covering your hands with plastic wrap to avoid sticking. Prop remaining cookies, cut side down, around rim of plate. Refrigerate until ready to fill.

Filling: Beat mascarpone slightly with hand mixer until smooth.

Meanwhile, sprinkle gelatin over 1/4 cup water in 1 cup glass measuring cup. Let soften 2 minutes, microwave 15 seconds until gelatin is dissolved. Cool slightly.

Gradually beat creme de menthe syrup and sugar into mascarpone until blended; mixture will look curdled.

While mixer is running, add 1 1/4 cup heavy cream. Beat until soft peaks form.

Gradually beat in gelatin; beat until medium-stiff peaks form.

Pour into prepared crust, swirling top decoratively. Refrigerate 4 hours or until set.
Once pie is set, beat remaining 1/3 cup cream to soft peaks. Dollop on top of pie. Sprinkle with chocolate curls and mint springs.

I found the creme de menthe syrup near the ice cream toppings, but if you don’t want to buy it you can make your own following this recipe:

Creme de Menthe

2/3 cup water
1/3 cup light corn syrup
3/4 teaspoon pepperment extract
6 drops green food coloring

Stir to combine. Store at room tempreture.

Yields 1 cup.

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