Grasshopper Pie

 I had to go to two BevMos to find Crème de Menthe.  This time of year, everyone is featuring Peppermint Schnapps.  It's an acceptable alternative in most recipes, but I wanted the less-sharp flavor.  I'm skipping the Crème de Cacao because I can't think of enough uses for it.  Used micro chocolate chips whipped into the filling instead.

Going slightly off the grid as far as the recipe.  It's kind of a mash-up of several versions, and comes across as a minty version of the peanut butter cream pie.  I admit, it's a little on the stabilized whipped cream frosting side.  You can double the cream cheese to stiffen it up a bit if you wish, but add 1/4 C powdered sugar to offset the tang.

If you want to do an alcohol-free version, sub in 1/2 tsp peppermint extract for the Crème de Menthe and add a drop of green food coloring.

4 oz (half a brick) cream cheese, softened
1 C marshmallow creme (1 jar minus several fluffernutters.  No judging)
1/4 C Crème de Menthe or 1/2 tsp peppermint extract
green gel food coloring as needed
1 pint heavy whipping cream
*1/3 C mini chocolate chips or 4 mint Oreos, crushed
*1 Oreo crust, mint if you're making it yourself

1.  In mixer with the paddle, whip together cream cheese and marshmallow fluff.  Beat in Crème de Menthe or extract.  Judge color and add green food coloring as needed.

2.  Separately, whip cream to firm peaks.  Reserve as much as you'd like for garnish, then fold the rest into the cream cheese mixture.  Stir in chocolate chips or Oreo crumbs.

3.  Pour filling into crust.  Chill until firm, about 4 hours.  If it is going to be left out for any period of time, freeze for an hour first.  Garnish with reserved whipped cream and any additional chocolate chips or Oreos you might like.

Makes 1 pie, about 8 servings

Difficulty rating  π (if you buy the crust)