Grasshopper Pie

If you ask me, anything that combines mint with chocolate is near perfection. :) Here's another family holiday favorite that goes back as long as I can remember.

Usually, it's made as one regular-sized pie, but this time, I tried something different and used a muffin pan to make little individual pies. The ingredient amounts for the crust vary slightly based on whether you are making the mini pies or the traditional size. The amounts listed below are for the mini pies, but I've noted the alternative amounts in parentheses for the regular pie.

Ingredients:
Crust:
12 chocolate graham crackers (full rectangle) (9 for traditional pie)
5 tbsp margarine (3 tbsp for traditional pie)

Filling:
24 large marshmallows
2/3 cup milk
3 tbsp green Creme de Menthe
2 tbsp Creme de Cacao
1 cup whipping cream, whipped OR 2 cups frozen whipped topping, thawed

Yields 12 mini pies

To make the crust, crush the graham crackers (I used a food processor). Melt the margarine and add to the cracker crumbs, mixing thoroughly.

Press into muffin pan cups (or pie dish if you're making the regular version).

To make the filling, melt the marshmallows in milk in a double boiler. Using a double boiler is important to avoid burning the marshmallows. Cool.

Add Creme de Menthe and Creme de Cacao. IF you're like me, you may be tempted to add in extra Creme de Menthe. Try not to do this as it will prevent the filling from freezing appropriately. Fold in whipped cream until smooth.

Pour into pie shell(s) and place in the freezer for several hours, or until firm.

Garnish with a dollop of whipped cream and a couple mint leaves, if desired. Enjoy!