Grasshopper Pie -- A Pi Day & St. Patrick's Day Classic

When I was six, my family moved to Idaho for a year while my father taught economics at Idaho State.   When you are a child and missing your old home and friends, it seems like your new town has very little to offer.  One thing, however, that Pocatello had, was an abundance of grasshoppers.  My older sister and I would capture them by the quart jar full and bring them to my mother.  Then we'd tease her that she should  make grasshopper pie with them. 

Making grasshopper pie on Pi Day almost seems like a cheat after rolling out pastry for pumpkin, pecan, apple, or berry pies.  Paired with a chocolate crust (which I almost always just purchase at the store), the mint filling is spring-like.  It's the perfect compliment to a St. Patrick's Day feast, too.  The best part--you can make it ahead of time, pop it in the freezer, and forget about it until the day of your event.

Grasshopper Pie  -- Yield:  1 pie
1 chocolate cracker crust (or alternately, 1 1/4 cup chocolate crumbs, 1/4 cup sugar, 1/3 cup melted butter.  Mix together, press into a 9" pie plate, and bake at 450F for 5 minutes)

1 pt. marshmallow fluff
1/4 cup milk
1/8 tsp mint extract
6-7 drops green food color
1 cup whipping cream

In a large bowl, combine marshmallow fluff, milk, extract, and food color.  Whip until thoroughly combined.  (This will take the air out of the marshmallow fluff, which is okay.)  Whip the whipping cream in a separate bowl, and then fold it gently into the other mixture until just combined.  (I like to leave it a little uncombined, such that there are little swirls of white through the green pie.)  Pour into your chocolate crust and freeze until firm, about 6-8 hours.  Serve with whipping cream or a drizzle of chocolate syrup, if desired.