GRASSHOPPER PIE
It's the luckiest happy hour dessert you'll ever make. With a crunchy chocolate cookie crust and a minty mousse filling, this is a treat any mint-chocolate lover will want to eat. Inspired by the classic after-dinner drink, this Grasshopper Pie recipe features the crème de menthe and creme de cacao of a Grasshopper Cocktail, because it wouldn't be a recipe for Grasshopper Pie without the color to match. Top this crème de menthe pie with chocolate shavings and be prepared for oohs and ahhs!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
- Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
- In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
- Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 1 1/2 g
ANDES LAYERED FROZEN MOUSSE PIE
Make and share this Andes Layered Frozen Mousse Pie recipe from Food.com.
Provided by anonymous
Categories Pie
Time 4h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- Stir 1/2 cup of andes mint baking chips into the softened ice cream.
- Spread the ice cream mixture onto the bottom of the pie crust and put in the freezer.
- Melt the remaining andes mint baking chips with 1/2 cup of the whipping cream in a saucepan over low heat, stirring constantly.
- When fully melted, remove mixture from the heat and stir in the egg yolks.
- Put the mixture back on the stove and continue heating it over medium-low heat for 3-5 minutes or until the mixture begins to thicken, stirring constantly. Do not allow it to boil.
- Cool the mixture to room temperature.
- Whip the remaining 1 cup of whipping cream until stiff peaks form and fold it into the cooked mixture.
- Spread the mixture over the ice cream in the pie crust.
- Freeze the pie for a minimum of 4 hours, preferably overnight.
- Allow the pie to stand at room temperature for 10-15 minutes before cutting.
Nutrition Facts : Calories 318.2, Fat 28.6, SaturatedFat 17.4, Cholesterol 165.6, Sodium 63.5, Carbohydrate 13.2, Fiber 0.3, Sugar 10.3, Protein 3.7
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