How to Make Spiked Grasshopper Pies in Your Microwave

Summertime calls out for desserts that are easy to assemble and don't require heat. Voilà: crème de menthe grasshopper pies. They are minty, fresh, and cold, and are very easy to whip together with marshmallows and a microwave.

Another plus? You can make these mini crème de menthe pies with just five ingredients. The crème de menthe liquor, a sweet and minty alcohol made from peppermint, gives the pies a slight boozy taste and their signature green color.

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This pie is very similar to grasshopper cocktails. Traditional grasshopper pies usually use a chocolate wafer crust, and you can do that instead of the graham cracker crust if you want a mint-chocolate combination.

Ingredients

• Graham cracker pie shells (full-size or minis, store-bought or homemade will do)
• 3 cups mini marshmallows
• ½ cup half and half, milk, or almond milk
• ¼ cup crème de menthe
• 1½ cups whipped cream, homemade or store-bought

Instructions

1. In a large microwave-safe bowl, combine marshmallows and half and half (or milk) together.
2. Microwave on 80% power for 3–4 minutes, or until it's melted and easy to stir.
3. Add crème de menthe and stir to combine.

4. Chill in refrigerator for about 30 minutes.
5. After the marshmallow mixture is cool, remove from the refrigerator and gently fold in the whipped cream.
6. Pour into full-size pie crust or mini pie crusts.

7. Refrigerate for at least 4 hours or freeze for at least 2 hours.
8. Garnish with chocolate shavings or mint leaf before serving.

This is a nice and creamy pie that you can serve straight from the refrigerator, but you can also freeze it for about 15 minutes before you are ready to serve so it's a little bit more firm.

Love Desserts but Hate to Bake?

There are a lot of after-dinner treats you can make without turning on your oven. From a 5-minute mug cake that you pop in your microwave to a no-bake ice cream cake that you assemble from ice cream sandwiches, or 3 minute microwave oven meringues, there's a lot of ways to be creative with no-bake desserts.

Photos by Naomi Imatome-Yun/Food Hacks