2TablespoonsCreme de Menthe Liqueur(more to taste)
2TablespoonsCreme de Cacao Liqueur
Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
Grasshopper Pie Filling:
Mix marshmallows and half and half in saucepan over medium low heat, stirring constantly, until marshmallows are melted. Remove it from the heat and put it in the refrigerator to cool for about 20 minutes. Be sure to scrape the marshmallows from the side of the pan and stir them after about 10 minutes in the refrigerator to prevent the marshmallows from hardening.
Once the mixture has cooled, stir in the creme de Menth, creme de cacao, and food coloring.
In a separate large bowl, use a mixer to beat the heavy cream to stiff peaks. Fold cream into mixture and poor into cooled pie crust. (optional- sprinkle the top with cookie crumbs or grated chocolate).
Freeze the pie for at least 2 hours or refrigerate for at least 6 hours (uncovered until the top is set and then covered with plastic wrap.
Oreos: Use whole Oreo cookies (don't scrape the cream out.) For extra minty flavor, use Mint Oreos!Marshmallows: could substitute 7.5 oz container of marshmallow fluff.Non Alcoholic Grasshopper Pie: Omit the creme de cacao and creme de menthe and replace with 3/4 teaspoon peppermint extract, 1 teaspoon vanilla, and 1/2 cup half and half (or milk), added at the same time the creme de menthe and creme de cacao would have been added.Make Ahead and Freezing Instructions: Prepared Grasshopper pie can be made ahead and frozen for up to 3 months. Be sure to cover tightly in plastic wrap and aluminum foil. Move the pie to the fridge 2-3 hours before serving to allow the filling to soften a little. Oreo crust can be made in advance and stored at room temperature, for 1-2 days or frozen.