Reviewed: Dec. 5, 2011

The reviewer below is absolutely correct--this pie is NOT alcohol free. I was making a grasshopper pie for a party and wanted to make a kid-friendly one also and used this recipe. Then I checked the bottles. My peppermint extract is 86% alcohol, while the creme de menthe is 30% (the standard grasshopper recipe uses 1/4 cup creme de menthe). If you do the math, you will see that the "Baptist" pie is actually only 35% less alcohol than regular pie (insert your own Baptist joke here). I used chopped chocolate instead of creme de cacao or chocolate extract because I didn't have either, so I'm not sure how much they contribute. Additionally in a side by side tasting everyone preferred the creme de menthe pie...the peppermint extract pie was described as "toothpasty".

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Reviewer:

Arugula

Reviewed: Aug. 8, 2011

pretty good. dont add as much mint and use cool whip lite instead!

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Reviewer:

asds3

Reviewed: Jul. 2, 2011

I love this flavor combo, my husband does not but I wanted him to taste it, he took one bit and said it tasted awesome he then ate my peice and he went back for seconds!

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Reviewer:

lanisia88

Cooking Level: Expert

Home Town: Lisle, Illinois, USA

Reviewed: May 31, 2011

Not bad at all, and will make again. Oh, there is alcohol in it - the two extracts are made with it, and they aren't cooked in this recipe which would cause the alcohol to burn out.

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Reviewer:

ChileHead

Cooking Level: Expert

Home Town: Succasunna, New Jersey, USA

Living In: Calhoun, Georgia, USA

Reviewed: Apr. 13, 2011

This is a very good recipe. Just wanted to add that the alcohol content in extracts are higher than the liqueur you are replacing.

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Reviewer:

Laura Roberson

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

Reviewed: Dec. 27, 2010

I could't find chocolate extract so I used a little chocolate syrup. Cuts the Minty flavor. Also put in individual cracker crusts. Grandkids liked that idea.

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Reviewer:

Jane Meyer

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Oct. 18, 2010

This pie cuts into perfect wedges and is not messy at all. It also keeps well for several days in the fridge. Due to lack of ingredients on hand, I had to change the recipe up a bit. I baked a chocolate pie crust (just add 4 Tbsp of cocoa powder and 4 Tbsp of sugar to your back pocket pie crust recipe) as I didn't have the grahams. I could not find the mint or cocoa extract in the store, so I used peppermint extract and vanilla extract instead. After pouring the filling into the pie crust, I shaved milk chocolate over the top. My husband enjoyed the texture of this dessert. I thought it was a bit too minty, so next time I will use 1/2 Tbsp of the peppermint extract. Great job!

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Reviewer:

PlaceOfYes

Cooking Level: Intermediate

Reviewed: Jul. 23, 2010

This was okay, I wasn't particularly impressed. BUT... mint extract is 89% alcohol, while creme de menthe is 15% alcohol, so I can't understand why they say this recope does not contain alcohol. ALL extracts (including vanilla) contain alcohol!

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Reviewer:

Amy D.

Reviewed: Sep. 2, 2009

Very good! I also made my own mint Oreo cookie crust. And I took the advice of some others and instead of chocolate extract, used two Hershey bars chopped in the food processor. I would recommend freezing them before chopping them, however so that you are pouring in flakes, and not trying to mix in a paste. It was WONDERFUL!

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Reviewer:

becky

Cooking Level: Intermediate

Reviewed: Mar. 18, 2009

Per other reviews I did change this up a bit but the original recipe inspired me! I used mint oreos (in processor) and melted butter to make crust. I chopped up 2 Hershey bars and added to marshmallow mixture and it still stayed smooth and creamy. Topped about half of the pie with crushed bits of the oreos so you could see the green filling. Didn't use the chocolate extract since I prefer solid chocolate. What a chocolate and mint lovers dream! AWESOME

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