GRASSHOPPER PIE
Chocolate, mint and booze - this super grown-up pie has all the makings of the classic cocktail that inspired it. Use any leftover whipped cream to spike hot chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 5h5m
Yield one 9-inch pie
Number Of Ingredients 15
Steps:
- For the crust: Preheat the oven to 350 degrees F. Process the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and creme de menthe, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
- For the filling: Microwave the marshmallows and butter in a microwave-proof bowl on high until the butter is melted and the marshmallows have broken down, about 1 minute 30 seconds. Stir with a wooden spoon to combine, and let cool for 5 minutes.
- Beat the creme de menthe and heavy cream in a large bowl with an electric mixer on medium-high speed until fluffy peaks form, about 1 minute. Stop the mixer, add 1/3 of the cooled marshmallow mixture and beat on medium-high until combined, about 15 seconds; repeat with the remaining marshmallow mixture in 2 batches. (The whipped cream won't hold its peaks, and the cream-marshmallow mixture will appear quite loose, but it firms quickly as it cools in the pie crust.) Pour the filling into the prepared pie crust. Cover the pie with plastic, and refrigerate until firm, about 4 hours or overnight.
- For the chocolate mint whipped cream: Beat the confectioners' sugar, cocoa powder and peppermint extract in a large bowl with an electric mixer on medium high speed until combined. Add the heavy cream, and beat on medium-high until fluffy peaks form.
- To assemble: Arrange the wafer cookies on top of the pie. Top each cookie with 1/2 teaspoon creme de menthe (it will soak in almost immediately). Transfer the whipped cream to a pastry bag fitted with a large star tip, and pipe it onto the soaked cookies. Garnish with mint leaves. The pie can be refrigerated, loosely covered, up to overnight or served immediately. Serve with any extra leftover whipped cream on the side.
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.
Nutrition Facts : Calories 702 kcal, Carbohydrate 52 g, Cholesterol 140 mg, Fiber 1 g, Protein 7 g, SaturatedFat 30 g, Sodium 426 mg, Sugar 39 g, Fat 51 g, ServingSize Serves 8, UnsaturatedFat 0 g
GRASSHOPPER PIE
I only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. -LouCinda Zacharias, Spooner, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 357 calories, Fat 16g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 151mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
GRASSHOPPER PIE
Mint and chocolate team up again in this refreshing pie.
Provided by Emily Richards
Categories bake,chocolate,dessert,eggs and dairy,Main Ingredient,North American,Summer
Yield 8 servings
Number Of Ingredients 13
Steps:
- In food processor, whirl chocolate wafer cookies until in fine crumbs. With motor running, pour in butter; whirl until crumbs are moistened. Press evenly over bottom and up side of 9-inch pie plate. Bake in centre of 350°F oven until firm, about 10 minutes. Let cool on rack.
- FILLING: Pour milk into large heatproof bowl. Sprinkle gelatin over milk; let soften for 5 minutes. Whisk in egg yolks, sugar and salt. Place over saucepan of simmering water and cook, stirring constantly, until gelatin and sugar are completely dissolved and mixture is smooth, about 8 minutes. Remove from heat; stir in mint and chocolate liqueurs.
- In bowl or roasting pan large enough to hold bowl of gelatin mixture, combine enough water and ice cubes to come halfway up side. Nestle bowl of gelatin mixture into ice cube mixture. Stir gelatin mixture often until cold and consistency of raw egg whites, about 10 minutes.
- Whip cream until stiff peaks form. Gently stir one-third into gelatin mixture; fold in remainder. Return to ice cube mixture and chill, without stirring, until filling mounds on spoon, about 10 minutes. Scrape over crust, smoothing top. Refrigerate until firm, about 4 hours. (Make-ahead: Cover and refrigerate for up to 1 day.)
- GARNISH: Whip cream until stiff peaks form; pipe or dollop attractively over pie. Garnish with chocolate shavings and sugared mint leaves.
GRASSHOPPER PIE
Provided by Nigella Lawson : Food Network
Time 4h25m
Yield 8 to 10 servings
Number Of Ingredients 10
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 PIE
Make and share this Grasshopper Pie recipe from Food.com.
Provided by Alia55
Categories Pie
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 146.8, Fat 7.8, SaturatedFat 4, Cholesterol 13.9, Sodium 129.8, Carbohydrate 15.8, Fiber 0.6, Sugar 7.9, Protein 1.3
SUPER EASY GRASSHOPPER PIE
Make and share this Super Easy Grasshopper Pie recipe from Food.com.
Provided by keen5
Categories Pie
Time 2h15m
Yield 2 pies
Number Of Ingredients 5
Steps:
- Drizzle chocolate syrup on bottom of each crust.
- Put 1/2 of the ice cream in each crust.
- Drizzle more chocolate syrup.
- Spread cool whip on and then drizzle more syrup.
- Crumble grasshopper cookies, or girl scout thin mint cookes on the top (just a few).
- Freeze, then serve.
Nutrition Facts : Calories 1489, Fat 98.1, SaturatedFat 39.7, Cholesterol 2.2, Sodium 1526.9, Carbohydrate 147.4, Fiber 3.4, Sugar 75.4, Protein 12.8
GRASSHOPPER PIE - NIGELLA LAWSON
Saw this on TV prepared by Nigella Lawson. I made it for a Halloween party where it went down a treat. I've made it a few times since and always had good feedback. Wanted to submit it here to save me searching the web for the recipe every time. (Sadly I'm not very organised and misplace my copy every time I print it off) You'll need a deep 25cm fluted tart tin with loose base to make the pie in.
Provided by K8tee
Categories Pie
Time P1D
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Take out and set aside 1 biscuit.
- Process the rest of the biscuits and chocolate in a food processor until they start to break down into a crumb mixture, then add the butter and carry on processing until it starts to clump together.
- Press into a loose-based, high-sided tart tin and make a smooth base and sides with your hands or the back of a spoon. Put into the fridge to chill and harden.
- Melt the marshmallows in a saucepan with the milk over a gentle heat, 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, and then whisk in the crème de menthe and crème de cacao. Leave to cool.
- Whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mix. 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. (NOTE - over whisking at this point can result in a 'separation' type effect and the mixture won't be so smooth - so if in doubt don't whisk too much.)
- Once the marshmallow mixture and cream are combined, add a few drops of food colouring (unless you prefer not to) and gently mix inches (remember earlier warning re over whisking!).
- Spread the filling into the chilled base tin, swirl it about with a palette knife or a spatula to fill evenly and put back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm.
- Crush the biscuit you put aside earlier and sprinkle over the top of the pie before slicing.
- The pie can be made 1-2 days ahead. When chilled and firm, tent with foil (try not to touch surface with foil as it will leave marks) and store in fridge. Decorate just before serving. The pie will keep 3-4 days total. Freeze Note The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap pie (still in its tart tin) in double layer of clingfilm and layer of foil. To defrost, unwrap pie and tent with foil (try not to touch surface with foil as it will leave marks), then defrost overnight in fridge. Decorate before serving.
GRASSHOPPER PIE
Nice easy dessert that is a little special for holidays! Could easily switch liquors to make it a "peppermint pie" using peppermint schnapps and topping with a candy cane if you prefer.
Provided by Ramelle B.
Categories Frozen Desserts
Time 2h15m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together marshmallow creme and creme de menthe and stir until well blended. Mix in candy on low speed (save a piece if you like to use as garnish on top).
- Whip cream (no extra ingredients needed for heavy cream) and fold into marshmallow mixture.
- Pour into prepared crust (don't throw out that plastic covering the crust--use as an inverted lid for pie in freezer). Garnish with candies or sprigs of mint.
- Freeze 2 hours or until firm.
- Remove from freezer about 5 minutes before serving. If leaving out on table for awhile put a frozen ice pack under the pie to keep it cold as the whipping cream will wilt. It's so good it won't last long! This can be refrozen or you can slice how much you need and keep in freezer. Easy to do ahead of time for a great 'homemade' delicious frozen pie!
GRASSHOPPER PIE (NO ALCOHOL)
I don't remember how I got the idea that I wanted to try a Grasshopper Pie. I don't drink, so it took a bit of searching the web to find a recipe without alcohol. One time I forgot to buy the Andes mints, so I used semi-sweet chocolate chips. Not as good. Might be okay if they were the itty-bitty kind. For the crust, mix 1 1/2 cups chocolate cookie crumbs with 4 Tablespoons melted butter and press into a 9-inch pie plate.
Provided by mliss29
Categories Pie
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, stir Cool Whip into marshmallow creme.
- Stir in mint extract and food color.
- Fold in chopped Andes mints.
- Spoon into pie crust.
- Freeze until firm; at least 4 hours or overnight. Frozen pie will be firm but not hard.
Nutrition Facts : Calories 378.5, Fat 18, SaturatedFat 9.3, Cholesterol 0.3, Sodium 218.8, Carbohydrate 55.8, Fiber 0.8, Sugar 25.9, Protein 2.3
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