Easy Grasshopper Pie
Kid-friendly chocolate and Andes mint pie recipe! Uses a store-bought Oreo crust so it comes together in literally minutes!
Servings 8
Calories 248kcal
Ingredients
- 1 ½ cups milk
- 1 3.9 ounce package instant chocolate pudding
- 8 ounce contained whipped topping divided
- 1 pre-made Oreo pie crust 9 inch
- ¼ teaspoon mint extract
- 3 drops green food coloring
- 1 cup Andes Mints chopped
Instructions
- In a bowl, whisk together the milk and the pudding for about two minutes.
- Fold in half the container of whipped topping and the mint extract.
- In another bowl, add the remaining whipped topping and the food coloring.
- Spread over the pudding layer.
- Top with chopped candies.
- Cover and refrigerate 3-4 hours or until set.
Notes
- Proper Pudding Mixing: Ensure that the instant chocolate pudding is well mixed with the milk for about two minutes. This ensures that the pudding sets properly and provides a creamy texture to the pie filling. Be thorough in your whisking to avoid any lumps in the mixture.
- Gentle Folding Technique: When folding in the whipped topping and mint extract into the pudding mixture, use a gentle folding motion to preserve the airiness of the whipped topping. This helps maintain the light and fluffy texture of the filling, resulting in a smooth and creamy consistency.
- Chilling Time for Setting: Allow the pie to chill in the refrigerator for at least 3–4 hours or until set before serving. This chilling time allows the filling to firm up and set properly, ensuring that the pie slices hold their shape when served. Patience during this step will yield a perfectly cooked and delicious grasshopper pie.
Nutrition
Calories: 248kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 282mg | Potassium: 110mg | Fiber: 1g | Sugar: 29g | Vitamin A: 74IU | Calcium: 61mg | Iron: 2mg