GRASSHOPPER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 12 servings
Number Of Ingredients 8
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
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.
EASY GRASSHOPPER PIE
This pie has become a Christmas classic in our family. Although now, I make it throughout the year! -Melissa Sokasits, Warrenville, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk milk and pudding mix 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust., Place remaining whipped topping in another bowl. Fold in extract and, if desired, food coloring. Spread over pudding mixture; top with remaining candies. Refrigerate, covered, 4 hours or until set.
Nutrition Facts : Calories 332 calories, Fat 16g fat (11g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
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
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.
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