This easy version of Grasshopper Pie is the perfect, light dessert on a beautiful warm spring day. Make sure to slice it up generously!
Prep: 10 minutes plus chilling
Cook: 6 minutes
In medium saucepot, heat marshmallows and milk over low to medium-low heat 6 to 8 minutes or until marshmallows are melted, stirring frequently; do not let mixture simmer. Transfer mixture to large bowl and refrigerate 15 minutes, stirring every 5 minutes.
Fold whipped topping, mint extract and food coloring into marshmallow mixture until well combined. Spoon marshmallow mixture into pie crust. Refrigerate at least 4 hours or up to 2 days before serving. Sprinkle with chocolate curls, if desired. Cut pie into 8 pieces to serve.
Approximate nutritional values per serving:
154 Calories, 7g Fat (6g Saturated), 2mg Cholesterol, 33mg Sodium, 24g Carbohydrates, 1g Fiber, 1g Protein