Brownie Bottom Grasshopper Pie

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Yields10 servings
Prep Time45 minutes
Total Time1 hour, 10 minutes


1 box brownie mix, plus eggs, oil, and water needed to prepare
Pie filling:
24 regular size Campfire Marshmallows
2/3 cup plus 1 cup heavy whipping cream, divided
3 Tablespoons crème de menthe syrup
1 cup semisweet chocolate chips
½ cup heavy cream
2 Tablespoons light corn syrup


Preheat oven to 350. Spray bottom of 9-inch springform pan with nonstick cooking spray and set aside.

Prepare brownie batter as instructed on the box, then smooth into the bottom of prepared springform pan.

Bake for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs, but no raw batter. Let brownies cool slightly, then place pan in the refrigerator until chilled.

Meanwhile, begin to prepare filling: In a large saucepan, cook and stir marshmallows and 2/3 cup cream until melted and smooth. Remove from the heat.

Stir in creme de menthe syrup. Transfer to a bowl and refrigerate.

Once marshmallow mixture is chilled and thickened, beat 1 cup heavy cream in a large bowl until stiff peaks form. Using a rubber spatula, fold in marshmallow mixture until smooth.

Pour filling over brownie, spreading to smooth. Freeze until firm.

Ganache: In a microwave-safe bowl, heat chocolate chips and heavy cream, stopping to stir every 20 seconds until smooth.

Stir in corn syrup.

Refrigerate ganache until chilled and thickened. Spoon ganache over pie before serving.

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