SIMPLE GRASSHOPPER PIE
Surprise the whole table when you reveal this Simple Grasshopper Pie after dinner tonight. This minty Simple Grasshopper Pie stars crème de menthe, marshmallow cream and whipped cream in a chocolate crumb crust.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Add creme de menthe gradually to marshmallow creme in large bowl, beating with electric mixer on medium speed until well blended. Gently stir in whipped cream.
- Pour into crust.
- Refrigerate 4 to 6 hours or until chilled. Store leftover pie in refrigerator.
Nutrition Facts : Calories 420, Fat 27 g, SaturatedFat 15 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.7594 g, Sugar 0 g, Protein 2 g
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 ICEBOX PIE
Provided by Valerie Bertinelli
Categories dessert
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the chocolate wafer cookies in a food processor along with the salt; process until the cookies are the texture of smooth sand. Transfer the cookie crumbs to a bowl and set aside.
- Melt the chocolate chips in the top of a double boiler or in a microwave. Whisk in the coconut oil and 1 tablespoon of the crème de menthe until smooth.
- Stir 2/3 cup of the chocolate mixture into the cookie crumbs until combined. Press the crumbs evenly into the bottom and up the sides of a 10-inch pie dish. Use the bottom of a measuring cup to tightly pack the crumbs to form the crust. Freeze for 10 minutes to set the crust.
- With a small offset spatula, spread the remaining chocolate mixture over the base of the crust and 1/2 inch up the sides. Freeze for another 10 minutes to set the chocolate.
- In the bowl of a stand mixer fitted with the whisk attachment, whip together the heavy cream, confectioners' sugar and the remaining 1/4 cup crème de menthe on high speed until stiff peaks form. Spoon the whipped filling onto the pie. Freeze for at least 4 hours or overnight to set completely. Remove from the freezer twenty minutes before serving.
- When ready to serve, drizzle the pie with chocolate syrup and garnish with mint leaves.
GRASSHOPPER PIE
Make and share this Grasshopper Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
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
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
A silky whipped filling spiked with creme de menthe and cacao liqueur tops a yummy chocolate crumb crust in this impressive, but easy, grasshopper pie.
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water and liqueurs. Refrigerate 1-1/2 hours or until slightly thickened. Gently stir in COOL WHIP.
- Spoon into pie crust.
- Refrigerate 3 hours or until firm. Top with chocolate curls just before serving.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GRASSHOPPER PIE
This is a recipe from my husband's mother. It doesn't take long to make and is a tasty treat around the holidays. We always have it at St. Patricks Day. You can also use about 300 ml whipping cream, whipped, in place of the Dream Whip.
Provided by Sackville
Categories Pie
Time 30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- To make the crust, crush chocolate wafers and mix with melted butter.
- Press into a 9 or 10 inch pie plate.
- An alternative is to just take the whole wafers and line the pie plate with them, breaking them in half where necessary to fill in the gaps.
- Then melt the marshmallows and milk in a saucepan, over a low heat.
- Once melted, add creme de menthe and creme de cacao.
- Prepare one envelope of Dream Whip, fold into marshmallow mixture, put into crust and chill.
- To decorate, break a chocolate wafer in half and rub the two edges together over the pie to make a nice sprinkling of chocolate crumbs.
- This is a fun dessert around Saint Paddy's day, but if you want to make it for Christmas, substitute crushed candy canes, melted into the milk, for the creme de menthe.
Nutrition Facts : Calories 257.2, Fat 12.6, SaturatedFat 7.9, Cholesterol 34.3, Sodium 118.4, Carbohydrate 29.4, Sugar 21.5, Protein 1.5
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.
EASY GRASSHOPPER PIE (FOR 2)
Can't wait to try this! From "Better Homes and Gardens - Cooking for 2", 1968. Cook time is freeze time.
Provided by Suzy_Q
Categories Dessert
Time 5h5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine wafer crumbs and butter or margarine; press into two 5-inch tart pans.
- In small mixer bowl, combine marshmallow creme and liqueurs. Beat about 1 minute at high speed.
- Fold in whipped cream.
- Pile into crumb crust.
- Freeze about 5 hours or overnight. If desired, garnish with additional whipped cream.
Nutrition Facts : Calories 771.5, Fat 32.1, SaturatedFat 18.6, Cholesterol 97.3, Sodium 357.1, Carbohydrate 114.5, Fiber 1.1, Sugar 64.6, Protein 4
GRASSHOPPER PIE
Based on a recipe from Favorite Brand Name Recipes mini-book, Shortcut Suppers. Cook time includes the 20 minutes chill time before placing the pie contents into the prepared pie plate. Prep and cook times do not include the 4 hours finishing time in the freezer. Enjoy!
Provided by mersaydees
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 247.9, Fat 9.6, SaturatedFat 4.6, Cholesterol 4.9, Sodium 350.6, Carbohydrate 29.9, Fiber 1.5, Sugar 18.2, Protein 7.7
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!
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