Katie’s Butter Mint Hopper Pie

Katie’s Butter Mint Hopper Pie


  • 33 marshmallows (regular size)
  • 1/2 cup milk
  • 65 Katharine Beecher Butter Mints (6 1/2 oz. Green Dessert Mints)
  • 1 1/2 cups whipping cream
  • Chocolate-flavored pie crust
  • 3 to 4 drops green food coloring
  • Chocolate shavings for garnish


Prepare crust. Blend Butter Mints in blender until crushed. In sauce pan, combine marshmallows, milk, and Butter Mints; cook over medium heat stirring constantly until marshmallows melt. Chill until thickened. In chilled bowl, beat cream until stiff. Fold marshmallow mixture into whipped cream. Fold in food coloring. Pour into crust. Sprinkle with grated chocolate. Chill 3 hours or until set.

Serves eight.