Brownie Brittle Grasshopper Pie
Recipe GLPR08587c25a0a214
A decadent no-bake dessert featuring a crispy brownie brittle crust filled with a luxurious mint-chocolate mousse infused with marshmallow cream, whipped cream, and chocolate chips, topped with a smooth dark chocolate ganache glaze.
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Ingredients
2 cups Mint Chocolate Brownie Brittle crumbs
½ cup Mint Chocolate Brownie Brittle crumbs
2 tablespoons unsalted butter
5 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1½ cups heavy whipping cream
6 tablespoons powdered sugar
8 ounces cream cheese, room temperature
7 ounces marshmallow cream
¼ teaspoon mint extract
1 cup mini chocolate chips
⅔ cup dark chocolate chips
3 teaspoons light corn syrup
2 teaspoons water
Directions
Process the brownie brittle in a food processor until finely ground into crumbs. Set aside 2 cups for the crust and 1 cup for the filling.
Heat 5 tablespoons of unsalted butter in a microwave-safe bowl for about 30 seconds until melted.
In a bowl, combine 2 cups of brownie brittle crumbs, melted butter, flour, and granulated sugar. Mix thoroughly until the butter is evenly distributed with no dry crumbs remaining.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
In a separate bowl, combine heavy whipping cream and powdered sugar. Using an electric mixer on medium-high speed, beat until stiff peaks form. Reserve about 1 cup of whipped cream for topping the finished pie. Refrigerate the remaining whipped cream until ready to use.
In another mixing bowl, beat the cream cheese on medium-high speed until light and fluffy, about 1–2 minutes.
Add the marshmallow cream to the whipped cream cheese and beat until well combined and smooth.
Mix in the mint extract, stirring until fully incorporated into the filling.
Add the mini chocolate chips and remaining 1 cup of brownie brittle crumbs to the filling. Beat until evenly distributed.
Using a rubber spatula, gently fold the refrigerated whipped cream into the filling with slow, deliberate motions—turning over and over from bottom to top—until just combined. Avoid overmixing, as this will deflate the whipped cream and compromise the pie's texture.
Pour the filling into the prepared brownie brittle crust, spreading evenly.
Refrigerate the pie for at least 1 hour before adding the glaze.
To prepare the glaze, combine the dark chocolate chips, 2 tablespoons of unsalted butter, water, and corn syrup in a microwave-safe bowl.
Microwave the chocolate mixture for 30 seconds, then remove and stir. If the chocolate is not fully melted, microwave for another 30 seconds and stir again until smooth.
Pour the melted chocolate glaze over the top of the pie and spread evenly with a spatula.
Return the pie to the refrigerator for 2–4 hours until the glaze is set. The pie can be frozen at this stage if desired.
Just before serving, top the pie with the reserved whipped cream.
