Our grasshopper pie is like a brownie pie that got drunk on crème de menthe.
Recipe information
Yield
Makes 1 (10-inch) pie; serves 8 to 10
Ingredients
Preparation
Step 1
Heat the oven to 350°F.
Step 2
Grab a sheet pan and put your pie tin of graham crust on it. Pour the mint cheesecake filling into the shell. Pour the brownie batter on top of it. Use the tip of a knife to swirl the batter and mint filling, teasing up streaks of the mint filling so they show through the brownie batter.
Step 3
Sprinkle the mini chocolate chips into a small ring in the center of the pie, leaving the bull’s-eye center empty. Sprinkle the mini marshmallows into a ring around the ring of chocolate chips.
Step 4
Bake the pie for 25 minutes. It should puff slightly on the edges but still be jiggly in the center. The mini chocolate chips will look as if they are beginning to melt, and the mini marshmallows should be evenly tanned. Leave the pie in the oven for an additional 3 to 4 minutes if this is not the case.
Step 5
Cool the pie completely before finishing it. (You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if you’re in a hurry.)
Step 6
Now the pie needs to be Jackson-Pollocked with mint glaze. Make sure your glaze is still warm to the touch. Dunk the tines of a fork into the warm glaze, then dangle the fork about 1 inch above the bull’s-eye center of the pie.
Step 7
Transfer the pie to the fridge so the mint glaze firms up before serving—which will happen as soon as it’s cold, about 15 minutes. Wrapped in plastic, the pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.
notes
Step 8
You’ll need less than a full recipe of brownie pie filling. Save the excess brownie batter that won’t squeeze into the pie and bake it in cupcake molds!
