Grasshopper Pie
A chocolatey cookie crust lined with rich chocolate ganache and filled with fluffy mint cream filling!
Ingredients
Crust:
- 22 Oreos
- 4 Tablespoons butter, melted
Ganache:
- 6 ounces semi-sweet chocolate chips
- ⅓ cup heavy cream
Mint Filling:
- 1 ½ cup heavy cream divided
- 12 ounces cream cheese
- 1 teaspoon vanilla
- ½ teaspoon mint extract
- Green food coloring (I used Wilton's Kelly Green)
- 8 ounces white chocolate
Whipped Cream:
- 1 cup whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
For Decorating:
- Chocolate Curls*
Instructions
Make the Crust:
- Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of a greased 9-inch pie pan; refrigerate.
Make the Ganache:
- Place the chocolate chips into a medium bowl. Pour the heavy cream into a glass measuring cup, and heat in the microwave until it just begins to boil. Pour hot cream over the chocolate, cover with plastic wrap, and allow it to sit for 1-2 minutes. Remove the plastic wrap and stir until smooth. Pour 3/4 of the ganache into the crust, smoothing out evenly. Place in the refrigerator to allow ganache to firm and set up.
Make the Filling:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and fluffy. Stir in the vanilla and mint extract.
- In a separate bowl, combine the white chocolate and remaining 1/2 cup of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth.
- Pour the melted chocolate into the mixer with the cream cheese mixture and beat until combined. Use a rubber spatula to fold in the whipped cream.
- Pour filling into the pie crust and smooth out evenly with a spatula. Chill in the refrigerator for at least 4 hours, preferably overnight.
Make the Whipped Cream:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high until stiff peaks form. Transfer whipped cream to a piping bag fitted with a large star tip.
To Decorate:
- Drizzle the remaining ganache over the pie. Pipe a border of whipped cream along the edges of the pie. Sprinkle chocolate curls on top.
Notes
*To make chocolate curls, use a vegetable peeler to shave a bar of chocolate. To achieve fuller curls, make sure that the chocolate is room temperature and not cold.