Place the cookies in a food processor and pulse until they’re crushed to fine crumbs. Drizzle in the melted butter until it clumps together. Pour the mixture into a 9-inch pie plate, pressing it down firmly in the bottom and up the sides. Bake for 10 minutes until set, then remove and cool completely.
In a large bowl, beat the cream cheese until fluffy. Add the marshmallow creme and beat until combined. Gradually beat in the milk, extracts, and food coloring until smooth. Set aside.
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently until completely combined.
Transfer the mixture into the crust, cover, and chill for at least 4 hours. You can also freeze this pie for a frozen treat.
Alcoholic substitutions: To make this pie alcoholic like the cocktail, sub out both the extracts for ¼ cup creme de menthe and 2 tablespoons creme de cacao. You can also omit the green food dye since creme de menthe adds a green hue.Store grasshopper pie covered in the refrigerator for up to one week. Grasshopper pie may also be frozen for up to 2 months.