Recipe: Grasshopper and Cricket Pie
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
9 pie
Ingredients
  • 1¼ cups graham cracker crumbs
  • 4 tablespoons butter, melted
  • 3 tablespoons cocoa powder
  • 2 tablespoons cricket flour
  • 24 (3 cups) large marshmallows
  • 1? cups heavy whipping cream, divided
  • 2 tablespoons crème de cacao liqueur
  • 2 tablespoons green crème de menthe
  • ½ teaspoon mint extract
  • 3 drops green food coloring
  • Whipped cream, for garnish
Directions
  1. Preheat the oven to 350°. In a medium bowl, mix the graham cracker crumbs, melted butter, cocoa powder and cricket flour until incorporated. Press into a 9-inch pie dish, covering the bottom and sides. Bake until firm and set, 12 to 15 minutes. Let cool completely.
  2. Meanwhile, in a medium saucepan, heat the marshmallows and ⅔ cup of the heavy cream over medium-low heat until melted, 6 to 8 minutes. Remove from the heat and stir in the crème de cacao, crème de menthe, mint extract and green food coloring. Transfer to a bowl, cover in plastic and let cool to room temperature.
  3. In a medium bowl, whisk the remaining 1 cup of heavy cream to stiff peaks. Carefully fold the whipped cream into the marshmallow mixture and scrape into the cooled pie shell. Refrigerate for 1 hour.
  4. Garnish with whipped cream and boiled grasshoppers, then serve.