Grasshopper Pie in a Brownie Crust

Ingredients

• 3 tablespoons butter melted (if needed; see Step 1)
• 2 tablespoons creme de cacao liqueur (try to find a light-colored one)
• 0.3 cup crème de cassis liqueur 
• 2 drops drop natural food coloring green (or, 1 drop gel food coloring)
• 0.8 cup cream light
• 24 large marshmallows 
• 1 cup whipping cream 

Equipment

• bowl
• sauce pan

Directions

1. Place your baked and cooled brownies into a large bowl. Crush with your hands. This should be a very sticky, cohesive mass; if it is crumbly, add up to 3 tablespoons of melted butter to the crushed brownie mixture; this should make it sticky to the point where you could form it into a ball with your hands.
2. Transfer to a pie plate and press the brownie bits into the bottom and up the sides of the dish. Refrigerate.
3. Whip the cup of whipping cream until it has attained soft peaks. Refrigerate until it is needed in step
4. Pour light cream into a saucepan, add marshmallows. Melt marshmallows over medium heat, stirring constantly.
5. Remove from heat and let cool.
6. Add creme de menthe and creme de cacao, mix well.
7. Add a drop or two of green food coloring if desired.
8. Fold the whipped cream into the marshmallow mixture, stirring gently until the green color has become evenly distributed.
9. Pour into the chilled pie shell. Freeze for 3 or 4 hours. If desired, serve with a scoop of ice cream on top of each slice.