Step 2

Preheat the oven to 350°. In a medium bowl, mix the graham cracker crumbs, melted butter, cocoa powder and cricket flour until incorporated. Press into a 9-inch pie dish, covering the bottom and sides. Bake until firm and set, 12 to 15 minutes. Let cool completely.

Step 3

Meanwhile, in a medium saucepan, heat the marshmallows and ⅔ cup of the heavy cream over medium-low heat until melted, 6 to 8 minutes. Remove from the heat and stir in the crème de cacao, crème de menthe, mint extract and green food coloring. Transfer to a bowl, cover in plastic and let cool to room temperature.

Step 4

In a medium bowl, whisk the remaining 1 cup of heavy cream to stiff peaks. Carefully fold the whipped cream into the marshmallow mixture and scrape into the cooled pie shell. Refrigerate for 1 hour.

Step 5

Garnish with whipped cream and boiled grasshoppers, then serve.