Grasshopper Cheese Pie Food

GRASSHOPPER PIE

Steps:

• Gather the ingredients.
• In a medium bowl, mix together 2 cups of the crushed chocolate wafer cookies and melted butter. Set aside remaining cookie crumbs for garnish.
• Press the moistened cookie crumbs into a 9-inch pie pan. Refrigerate until firm.
• In a mixer, beat the cream cheese, powdered sugar, and crème de menthe until well-mixed and creamy.
• Whip the cream to firm peaks with an electric mixer.
• Fold the whipped cream into the cream cheese and creme de menthe mixture.
• Spoon the filling into the chilled crust.
• Chill at least 2 hours or until firm enough to slice.
• Garnish with remaining chocolate wafer cookie crumbs and fresh mint.

GRASSHOPPER PIE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-inch pie plate. Whisk together coconut, cookie crumbs, and 1/4 cup sugar in a medium bowl. Add melted butter, and stir until well combined. Press crumb mixture into pie plate. Bake until just set, 10 to 12 minutes. Let cool completely.
• Meanwhile, bring 1 1/2 cups cream and the mint just to a boil in a small saucepan. Remove from heat; cover. Let steep 15 minutes. Pour the mixture through a fine sieve into a glass measuring cup. Discard the mint, and set cream aside. Beat the remaining cup cream in a medium bowl until stiff peaks form; cover, and refrigerate.
• Prepare an ice-water bath; set aside. Put creme de menthe in a medium heatproof bowl, and sprinkle with gelatin. Let stand 5 minutes to soften. Whisk together egg yolks and remaining 1/4 cup sugar in another medium bowl; set aside. Add steeped cream to gelatin mixture, whisking until well combined.
• Set bowl with cream mixture over a pan of simmering water. Cook, whisking constantly, until the gelatin is dissolved and mixture is hot to the touch, about 1 minute. Whisking constantly, pour hot cream mixture in a slow, steady stream into egg-yolk mixture. Return mixture to heatproof bowl; set over pan of simmering water. Cook, whisking constantly, until mixture is slightly thickened and registers 150 degrees on an instant-read thermometer, about 10 minutes.
• Transfer bowl to ice-water bath; whisk until mixture thickens to the consistency of pudding, about 2 minutes. Remove bowl from bath. Add one-third of reserved whipped cream; whisk until combined. Gently fold in remaining whipped cream with a rubber spatula.
• Spoon mixture into pie crust; refrigerate until set, 45 minutes to 1 hour (or up to 1 day). Just before serving, scrape a chef's knife along surface of chocolate bar to make shavings. Spoon dollops of whipped cream onto pie, if desired, and top with chocolate shavings.

GRASSHOPPER PIE

Steps:

• Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
• Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.
• Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
• Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme de cacao. Leave until cool.
• In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
• When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.
• Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.
• Crush the remaining cookie and sprinkle it over the top of the pie before serving.

GRASSHOPPER CHEESECAKE

Steps:

• CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon.
• Toss and mix well.
• Press into the bottom and partially up the sides of a 9 inch springform pan.
• Preheat the oven to 325 degrees F.
• CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft.
• Add 3/4 cup of the sugar and mix well.
• Stir in the creme de menthe, creme de cacao, flour and salt.
• Beat until the mixture is blended well.
• Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
• In a different bowl, combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks.
• Fold the beaten whites into the cream-cheese mixture.
• Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.
• A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it.
• Don't overbake; it will settle and firm somewhat as it cools.
• Don't worry if the cake cracks as it bakes.
• Remove and cool.
• Refrigerate if standing more than 4 hours.
• Garnish the top with grated chocolate.
• ENJOY!

GRASSHOPPER CHEESECAKE

Steps:

• In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool., In a large bowl, beat cream cheese and remaining sugar until fluffy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1/2 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture., Pour half of the filling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining filling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.

GRASSHOPPER CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, sugar, and cocoa powder in a large bowl. Cut in butter until mixture resembles fine crumbs. Set aside 1 cup of the crumbs to be used as the topping. Press remaining crumb mixture into an ungreased 8x8-inch baking pan.
• Bake crust in the preheated oven until set, about 15 minutes. Remove and let cool. Keep oven on.
• While crust is cooling, beat cream cheese and sugar with an electric mixer until fluffy. Add egg, peppermint extract, and green food coloring; beat well. Stir in milk until batter is smooth. Pour batter over the cooled crust. Sprinkle reserved crumb mixture on top.
• Bake until filling is set, 20 to 25 minutes. Cool before cutting into 25 bars.

GRASSHOPPER PIE

Steps:

• Preheat oven to 425°F
• Place wafer crumbs in large bowl, then stir in butter until evenly moist.
• Firmly press over bottom and up sides of a 9-inch pie plate.
• Bake in center of oven until firm, 5-7 minutes.
• Place in freezer to cool for about 20.
• When crust is cool, place ice cream in large bowl, and cut into small chunks.
• Stir in liqueur as best you can, but don't let the ice cream melt completely.
• Spoon into cooled crust and spread evenly.
• Tightly cover with plastic wrap and freeze until firm, at least 4 hours.

GRASSHOPPER PIE

Steps:

• In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

JILL'S GRASSHOPPER PIE

Steps:

• Mix crushed cookies with melted butter to make the crust. Pat onto the bottom and sides of a 9-inch pie pan.
• Heat marshmallows and milk together in a large saucepan over low heat, stirring constantly, until marshmallows are melted, about 8 minutes. Stir in creme de menthe, creme de cacao, and green food coloring until smooth.
• Immerse the bottom of the saucepan in cool water for several minutes to cool the marshmallow mixture.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into marshmallow mixture. Pour into pie crust and smooth the top.
• Cover pie with plastic wrap and freeze until set, about 3 hours.

GRASSHOPPER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
• Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
• Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
• Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
• Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
• Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

GRASSHOPPER PIE

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.

GRASSHOPPER PIE

Steps:

• In a saucepan over low heat, combine the milk and marshmallows; cook and stir until marshmallows are melted. Remove from heat and allow to cool.
• Stir in creme de menthe and creme de cacao. Fold in whipped cream and tint with food coloring.
• Pour mixture into crust and freeze until firm. Remove from freezer 10 minutes before serving. Top with fresh strawberries.

GRASSHOPPER CHEESE PIE

Steps:

• Have the chocolate crumb crust ready. You may buy this item or make your own.
• Preheat oven to 300 degrees.
• With an electric mixer, beat the cream cheese until smooth.
• Blend in the sugar, eggs, and liqueurs.
• Pour into crust and bake for 40 minutes. Cool.
• While pie is cooling, make the topping. Melt the chocolate in top of a double boiler over low heat or in the microwave according to manufacturer's direction. Blend in the sour cream. Spread over the cooled pie.
• Refrigerate the pie at least 5 hours before serving.

GRASSHOPPER PIE

Steps:

• Throw the cookies and melted butter into a food processor and pulverize. (Or, if you have some aggression or energy to expend, you can crush them in a large resealable plastic bag using a rolling pin!) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside.
• Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it's all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using.
• In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs.
• Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.

GRASSHOPPER PIE

Steps:

• Prepare 9-inch pie plate by spraying with nonstick cooking spray.
• In medium bowl, combine cracker crumbs, cocoa and margarine. Press onto bottom and up side of prepared pie plate. Refrigerate.
• In large bowl, beat cream cheese and sugar with electric mixer until fluffy. Add milk gradually while continuing to beat until smooth.
• Stir in both liqueurs and vanilla. Fold in whipped topping.
• Refrigerate 20 minutes or until chilled, but not set. Pour into chilled crust.
• Freeze 4 hours or until set.

GRASSHOPPER CREAM CHEESE PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C.)
• In a large bowl, beat cream cheese until smooth. Blend in sugar, eggs, creme de menthe, and white creme de cacao. Pour into crust.
• Bake in the preheated oven for 40 minutes. Cool completely.
• In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Blend in sour cream. Spread over surface of cooled cheese cake. Refrigerate 5 hours, or until firm before serving.