Minty Grasshopper Pie Food

GRASSHOPPER PIE

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.

CHOCOLATE MINT GRASSHOPPER PIE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
• Melt chocolate as directed on package; drizzle over pie.
• Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.

MINTY GRASSHOPPER PIE

Steps:

• Mix melted butter with wafer crums and line a 9" pie plate with the crumbs.
• Melt marshmallows with milk in top of a double boiler.
• Cool, then add creme de menthe, creme de cacao, and whipped cream.
• Pour cream mixture over crust and put in freezer until firm.
• Will not freeze solid.
• Remove from freezer and let stand 10 minutes before serving.
• You can sprinkle the top with additional chocolate crumbs if that's what you like.

MINT COOKIE FROZEN GRASSHOPPER PIE

Steps:

• Crush 18 cookies; mix with butter. Press onto bottom and up side of 9-inch pie plate.
• Spread ice cream onto bottom of crust. Freeze 3 hours.
• Remove pie from freezer 15 min. before serving. Top with whipped topping and grated chocolate. Place 1 of the remaining cookies in center of pie. Cut remaining cookies in half; use to garnish pie.

MINT CHOCOLATE COOKIE GRASSHOPPER PIE

Steps:

• Finely crush 16 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Coarsely chop remaining 8 cookies; set aside.
• Beat whipped topping and marshmallow creme in large bowl with wire whisk until well blended. Gently stir in 3/4 cup of the chopped cookies. Spoon into crust. Sprinkle with remaining chopped cookies.
• Freeze at least 4 hours or until firm. (Pie will not be frozen solid.) Store leftover pie in freezer.

FROZEN THIN-MINT GRASSHOPPER PIE

Steps:

• Reserve 4 thin mints for garnish.
• Put remaining 26 mints in a small saucepan; add 2 tbsp cream.
• Stir over medium-low heat 1-2 minutes until melted and smooth.
• Or microwave in a 4 cup glass measure about 1 minute.
• Pour into crumb crust and place in freezer to cool until firm, about 30 minutes.
• Melt marshmallows and milk together.
• Add liqueurs.
• Whip the remaining heavy cream until stiff peaks form.
• Add marshmallow mixture to whipped cream until blended.
• Spread on top of chocolate layer in the pie crust.
• Freeze at least 24 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.

GRASSHOPPER MINT PIE

Steps:

• Mix cream cheese and sugar with electric mixer until well blended.
• Fold in whipped topping, green food coloring and cookies. Spoon into crust.
• Refrigerate 3 hours or overnight. Garnish with cookie crowns (cut in half). Refrigerate leftovers.

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.