Ibbys Grasshopper Pie Food

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.

IBBY'S GRASSHOPPER PIE

Steps:

• Mix chocolate cookie crumbs and melted butter. Pat into the bottom and sides of 9- or 10-inch pie dish. Refrigerate at least one hour.
• In a saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool to room temperature. Add the creme de menthe and creme de cacao and mix well. Fold in the whipped cream. Pour the filling into the chilled pie shell and freeze until firm, at least 4 hours.
• Slice the pie and add an additional dollop of whipped cream for serving, if desired.

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:

• Combine first 5 ingredients, and beat at low speed of an electric mixer until blended.
• Gradually increase beating speed to high, and beat 3-6 minutes or until soft peaks form.
• Spoon mixture into prepared crumb crust; freeze until firm.
• Remove pie from freezer; let stand 5-10 minutes before serving.

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 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.

IBBY'S GRASSHOPPER PIE

Steps:

• Mix chocolate cookie crumbs and melted butter. Pat into the bottom and sides of 9- or 10-inch pie dish. Refrigerate at least one hour.
• In a saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool to room temperature. Add the creme de menthe and creme de cacao and mix well. Fold in the whipped cream. Pour the filling into the chilled pie shell and freeze until firm, at least 4 hours.
• Slice the pie and add an additional dollop of whipped cream for serving, if desired.