Chocolate Mint Grasshopper Pie Recipes

GRASSHOPPER PIE

Steps:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.

GRASSHOPPER PIE

Steps:

• Place the cookies in the bowl of a food processor and process until fine.
• Drizzle in the melted butter and toss together until combined.
• Press the mixture into the bottom of a standard sized pie dish.
• Whip the cream cheese and powdered sugar together on medium speed until smooth.
• While continuing to whip, add the heavy cream in a slow, steady stream, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
• When all the cream has been added, turn the mixer up to high speed and whip until the mousse can hold stiff peaks (about 30 seconds).
• Fold in the peppermint extract, green food coloring, and chopped Oreos (if using).
• Transfer the filling to the prepared pie crust, and top with whipped cream and chocolate shavings.
• Whip the cream and powdered sugar together until it holds soft peaks.
• Layer the whipped cream over the mint mousse filling, and top with chocolate shavings.*

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.

"GRASSHOPPER" CHOCOLATE MINT CHESS PIE/MILKSHAKE

Steps:

• Preheat oven to 350 degrees F.
• Blind bake the pie shell. Set aside to cool.
• In a small saucepan, melt the butter over medium heat. Add the chopped chocolate and remove from the heat. Mix until the chocolate is melted.
• Whisk in the sugar, eggs, liqueur, flour, salt, and vanilla. Pour the filling into the pie shell. Bake for 28 to 30 minutes, or until the chocolate moves slightly. Let cool completely on a rack at room temperature.
• Serve the pie by itself, topped with whipped cream.

CHOCOLATE GRASSHOPPER WHOOPIE PIES WITH MINTY GREEN BUTTERCREAM

Steps:

• Heat the oven to 350 degrees F. Have ready two parchment-lined baking sheets.
• To make the whoopies, whisk together the cocoa powder, water, and espresso powder (if using) in a glass liquid measuring cup or small bowl and set aside. Whisk together the brown sugar, oil, and vanilla in a large bowl for 30 seconds; whisk in the egg and then the buttermilk, then sprinkle the baking soda, baking powder, and salt into the bowl, one at a time, vigorously whisking after each. Fold half of the flour into the bowl with a flexible spatula, followed by the cocoa powder mixture, and then the other half of the flour. Fold just until the last streak of flour disappears. Don't overmix.
• Scoop 1 1/2 tablespoons of batter, using a portion scoop or measuring spoons, evenly placing 12 on each prepared baking sheet. Bake for 8 to 9 minutes, rotating and swapping the placement of the sheets at the halfway point, until the pies are dry to the touch and bounce back when lightly pressed. Remove from the oven and let cool completely on the pans before filling. Repeat with any remaining batter.
• To make the buttercream, beat together the butter, peppermint extract, and salt on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, until smooth. Beat in the confectioners' sugar, 1/2 cup (60 grams) at a time, alternating with splashes of the cream, scraping the bowl with a flexible spatula, as needed. Add the food coloring, a drop at a time, until you achieve green nirvana, and beat for an additional 3 minutes on medium speed, until light and fluffy. Turn half of the pies upside down, top with about 1 1/2 tablespoons of filling, and cover with an upturned pie, pressing gently. Place the green sparkling sugar in a shallow bowl and roll the edges of the just-filled pies in the sugar and serve. Keep the whoopies in an airtight container on the counter for up to 3 days.

SMART-CHOICE CHOCOLATE-MINT GRASSHOPPER PIE

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP and chopped cookies. Pour into crust.
• Cover with remaining COOL WHIP; drizzle with melted chocolate.
• Refrigerate 2 hours or until firm.

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.

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.