Grasshopper Cookie Pie Recipes

JILL'S GRASSHOPPER PIE

Steps:

• Mix crushed cookies with melted butter to make the crust. Pat onto the bottom and sides of a 9-inch pie pan.
• Heat marshmallows and milk together in a large saucepan over low heat, stirring constantly, until marshmallows are melted, about 8 minutes. Stir in creme de menthe, creme de cacao, and green food coloring until smooth.
• Immerse the bottom of the saucepan in cool water for several minutes to cool the marshmallow mixture.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into marshmallow mixture. Pour into pie crust and smooth the top.
• Cover pie with plastic wrap and freeze until set, about 3 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 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 ICEBOX PIE

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 II

Steps:

• In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.
• Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined.
• Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture.
• Spread mixture into pie crust. Chill overnight before serving. Garnish each slice with shaved chocolate and crushed peppermint if desired. Be sure to refrigerate any leftovers.

FROZEN GRASSHOPPER PIE

Steps:

• In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes., Meanwhile, in a large saucepan, combine marshmallows and milk; cook and stir over medium-low heat 12-14 minutes or until smooth. Remove from heat. Cool to room temperature, stirring occasionally. Stir in liqueurs and, if desired, extract., In a large bowl, beat cream until soft peaks form; fold in marshmallow mixture. Transfer to crust. Freeze 6 hours or until firm. If desired, top with cherries and additional whipped cream just before serving.

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:

• Preheat oven to 350 degrees. Lightly butter a 9-inch pie plate. Whisk together coconut, cookie crumbs, and 1/4 cup sugar in a medium bowl. Add melted butter, and stir until well combined. Press crumb mixture into pie plate. Bake until just set, 10 to 12 minutes. Let cool completely.
• Meanwhile, bring 1 1/2 cups cream and the mint just to a boil in a small saucepan. Remove from heat; cover. Let steep 15 minutes. Pour the mixture through a fine sieve into a glass measuring cup. Discard the mint, and set cream aside. Beat the remaining cup cream in a medium bowl until stiff peaks form; cover, and refrigerate.
• Prepare an ice-water bath; set aside. Put creme de menthe in a medium heatproof bowl, and sprinkle with gelatin. Let stand 5 minutes to soften. Whisk together egg yolks and remaining 1/4 cup sugar in another medium bowl; set aside. Add steeped cream to gelatin mixture, whisking until well combined.
• Set bowl with cream mixture over a pan of simmering water. Cook, whisking constantly, until the gelatin is dissolved and mixture is hot to the touch, about 1 minute. Whisking constantly, pour hot cream mixture in a slow, steady stream into egg-yolk mixture. Return mixture to heatproof bowl; set over pan of simmering water. Cook, whisking constantly, until mixture is slightly thickened and registers 150 degrees on an instant-read thermometer, about 10 minutes.
• Transfer bowl to ice-water bath; whisk until mixture thickens to the consistency of pudding, about 2 minutes. Remove bowl from bath. Add one-third of reserved whipped cream; whisk until combined. Gently fold in remaining whipped cream with a rubber spatula.
• Spoon mixture into pie crust; refrigerate until set, 45 minutes to 1 hour (or up to 1 day). Just before serving, scrape a chef's knife along surface of chocolate bar to make shavings. Spoon dollops of whipped cream onto pie, if desired, and top with chocolate shavings.

GRASSHOPPER PIE

Steps:

• Make the crust: Preheat oven to 350°F. Lightly butter a 9-inch pie plate. In a bowl, whisk together coconut, wafer crumbs, and sugar. Add melted butter, and stir until well combined. Press crumb mixture into pie plate. Bake until firm, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
• Make the filling: Prepare an ice-water bath. Bring milk and mint just to a boil in a saucepan. Remove from heat; cover. Let steep 15 minutes. Pour mixture through a fine sieve into a glass measuring cup. Discard mint, and set milk aside. Beat cream in a chilled medium bowl until stiff peaks form; cover, and refrigerate.
• Pour crème de menthe into a medium heatproof bowl, and sprinkle with gelatin. Let stand 5 minutes to soften. In another medium bowl, whisk together egg yolks and sugar. Add steeped milk to softened gelatin, whisking until well combined.
• Set bowl with milk-gelatin mixture over (not in) a pan of simmering water. Cook, whisking constantly, until gelatin is dissolved, about 1 minute. Whisking constantly, pour hot milk mixture in a slow, steady stream into yolk mixture. Return mixture to heatproof bowl; set over simmering water. Cook, whisking constantly, until mixture is slightly thickened and registers 150°F on a candy thermometer, about 8 minutes.
• Transfer bowl to ice-water bath; whisk until mixture thickens to the consistency of pudding, about 2 minutes. Remove bowl from bath. Whisk in one-third of reserved whipped cream until combined. Gently fold in remaining whipped cream with a flexible spatula. Spoon mixture into piecrust; refrigerate until set, 6 hours or up to 1 day.
• Top the pie: Slice pie into wedges; spoon dollops of whipped cream onto each, and top with chocolate curls.

GRASSHOPPER PIE LUSH

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the chopped cookies. Spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour.
• In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in 1 cup whipped topping, the food color and peppermint extract. Stir in 2 cups of the chopped cookies. Spread over brownie. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Refrigerate 4 hours.
• When ready to serve, sprinkle remaining cookies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

GRASSHOPPER PIE

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.

SUPER EASY GRASSHOPPER PIE

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.