Grasshopper Pie Lush Recipes

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GRASSHOPPER PIE



Grasshopper Pie image

It's the luckiest happy hour dessert you'll ever make. With a crunchy chocolate cookie crust and a minty mousse filling, this is a treat any mint-chocolate lover will want to eat. Inspired by the classic after-dinner drink, this Grasshopper Pie recipe features the crème de menthe and creme de cacao of a Grasshopper Cocktail, because it wouldn't be a recipe for Grasshopper Pie without the color to match. Top this crème de menthe pie with chocolate shavings and be prepared for oohs and ahhs!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 8

Number Of Ingredients 10

1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies)
1/4 cup butter, melted
1/2 cup milk
32 large marshmallows (from 10-oz bag)
1/4 cup green or white crème de menthe
3 tablespoons white crème de cacao
1 1/2 cups whipping cream
Few drops green food color, if desired
2 tablespoons reserved crumbs
Grated semisweet baking chocolate, if desired

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.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 1 1/2 g

GRASSHOPPER PIE LUSH



Grasshopper Pie Lush image

Some flavor combinations are truly better together, like the cool mint and rich chocolate of a grasshopper cocktail, grasshopper pie and now grasshopper lush. That's right, the Betty Crocker™ Test Kitchens have dreamed up a decadent new dessert featuring classic grasshopper flavor. It all starts with a fudgy brownie base bedecked with chopped Oreo™ mint creme chocolate sandwich cookies, covered with minty pudding and topped with Cool Whip™ frozen whipped topping and (more!) crushed cookies. Since it's made to be made ahead, and in your 13x9 no less, it's perfect for a party-just prepare to come home with an empty dish!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 24

Number Of Ingredients 8

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, oil and eggs called for on brownie mix box for cakelike brownies
25 Oreo mint creme chocolate sandwich cookies, coarsely chopped (about 3 1/2 cups)
2 boxes (3.3 oz each) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
2 1/2 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1/4 teaspoon Betty Crocker™ green gel food color
1/4 teaspoon peppermint extract

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.

Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 28 g, TransFat 0 g

GRASSHOPPER PIE



Grasshopper Pie image

Provided by Nigella Lawson : Food Network

Time 4h25m

Yield 8 to 10 servings

Number Of Ingredients 10

28 chocolate creme filled sandwich cookies (recommended: Oreo or Newman-O's)
2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
3 tablespoons soft unsalted butter
3 cups mini marshmallows
1/2 cup whole milk
1/4 cup creme de menthe
1/4 cup creme de cacao blanc
1 1/2 cups heavy cream
Few spots or drops green food coloring, optional
1 loose-bottomed 10-inch fluted tart pan, 2 inches deep

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 PIE



Grasshopper Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h40m

Yield 12 servings

Number Of Ingredients 8

32 chocolate sandwich cookies
2 tablespoons butter, melted
Two 7-ounce containers marshmallow creme
2/3 cup half-and-half
2 tablespoons creme de menthe liqueur, or more to taste
2 tablespoons creme de cacao liqueur
1 to 2 drops green food coloring, optional
1 cup heavy cream

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



Grasshopper Pie image

Categories     Bake     Mint

Yield Makes 1 (10-inch) pie; serves 8 to 10

Number Of Ingredients 5

1 recipe Brownie Pie (page 124), prepared through step 8
1 recipe Mint Cheesecake Filling (recipe follows)
20 g mini chocolate chips (2 tablespoons)
25 g mini marshmallows (1/2 cup)
1 recipe Mint Glaze (recipe follows), warm

Steps:

  • Heat the oven to 350°F.
  • Grab a sheet pan and put your pie tin of graham crust on it. Pour the mint cheesecake filling into the shell. Pour the brownie batter on top of it. Use the tip of a knife to swirl the batter and mint filling, teasing up streaks of the mint filling so they show through the brownie batter.
  • Sprinkle the mini chocolate chips into a small ring in the center of the pie, leaving the bull's-eye center empty. Sprinkle the mini marshmallows into a ring around the ring of chocolate chips.
  • Bake the pie for 25 minutes. It should puff slightly on the edges but still be jiggly in the center. The mini chocolate chips will look as if they are beginning to melt, and the mini marshmallows should be evenly tanned. Leave the pie in the oven for an additional 3 to 4 minutes if this is not the case.
  • Cool the pie completely before finishing it. (You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if you're in a hurry.)
  • Now the pie needs to be Jackson-Pollocked with mint glaze. Make sure your glaze is still warm to the touch. Dunk the tines of a fork into the warm glaze, then dangle the fork about 1 inch above the bull's-eye center of the pie.
  • Transfer the pie to the fridge so the mint glaze firms up before serving-which will happen as soon as it's cold, about 15 minutes. Wrapped in plastic, the pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.
  • notes
  • You'll need less than a full recipe of brownie pie filling. Save the excess brownie batter that won't squeeze into the pie and bake it in cupcake molds!

GRASSHOPPER PIE



Grasshopper Pie image

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

6 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
15 drops green food coloring
24 chocolate-covered mint cookies, divided
2 cups whipped topping
1 chocolate crumb crust (9 inches)

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



Grasshopper Pie image

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

1 package chocolate wafer
6 tablespoons melted butter
24 large marshmallows
2/3 cup milk
3 tablespoons creme de menthe
2 tablespoons Creme de Cacao
1 envelope Dream Whip

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

JILL'S GRASSHOPPER PIE



Jill's Grasshopper Pie image

One of my favorite childhood desserts. Always fun for St. Patrick's Day, too!

Provided by jillmo515

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h28m

Yield 8

Number Of Ingredients 8

14 chocolate sandwich cookies (such as Oreo®), crushed
2 tablespoons butter, melted
24 large marshmallows
½ cup milk
¼ cup green creme de menthe liqueur
2 tablespoons creme de cacao
2 drops green food coloring, or as needed
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 37.3 g, Cholesterol 49.6 mg, Fat 17.6 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 9.5 g, Sodium 140.5 mg, Sugar 22.1 g

GRASSHOPPER PIE



Grasshopper Pie image

This pie has a light and refreshing mint flavor.

Provided by Kathy

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Yield 8

Number Of Ingredients 8

¼ cup milk
6 cups miniature marshmallows
⅓ cup creme de menthe liqueur
2 tablespoons white creme de cacao
3 drops green food coloring
4 cups heavy whipping cream, whipped
1 (9 inch) prepared graham cracker crust
1 pint fresh strawberries

Steps:

  • In a saucepan over low heat, combine the milk and marshmallows; cook and stir until marshmallows are melted. Remove from heat and allow to cool.
  • Stir in creme de menthe and creme de cacao. Fold in whipped cream and tint with food coloring.
  • Pour mixture into crust and freeze until firm. Remove from freezer 10 minutes before serving. Top with fresh strawberries.

Nutrition Facts : Calories 528.4 calories, Carbohydrate 59.9 g, Cholesterol 82.5 mg, Fat 29 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 15.3 g, Sodium 206.8 mg, Sugar 36.2 g

GRASSHOPPER PIE



Grasshopper Pie image

Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut to the crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 11

6 tablespoons unsalted butter, melted, plus more for pie plate
3/4 cup shredded sweetened coconut
1 1/2 cups (about 25) crushed chocolate wafer cookies
1/2 cup sugar
2 1/2 cups heavy cream, chilled
1 cup loosely packed mint leaves
3 tablespoons green creme de menthe
1 envelope (1/4 ounce) unflavored gelatin
5 large egg yolks
1 bar (12 ounces) semisweet chocolate, chilled
Freshly whipped cream, for serving (optional)

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.

EASY GRASSHOPPER PIE



Easy Grasshopper Pie image

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

1-1/2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 package (4.67 ounces) Andes mint candies, chopped, divided
1 chocolate crumb crust (9 inches)
1/4 teaspoon mint extract
2 drops green food coloring, optional

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.

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From pinterest.ca


GRASSHOPPER PIE RECIPE - TASTES BETTER FROM SCRATCH
2020-11-13 Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter. Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake at 350 degrees F for 10-12 minutes. Set aside to cool.
From tastesbetterfromscratch.com


GRASSHOPPER PIE RECIPE - DELISH.COM
2013-09-19 Spray a 10.5-inch fluted loose-based flan tin with oil. To make the base, combine the cookie crumbs and butter. Press into the base of the …
From delish.com


GRASSHOPPER PIE RECIPE | MYRECIPES
Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 8 minutes; cool completely on a wire rack. Bake at 375° for 8 …
From myrecipes.com


BETTY CROCKER - GRASSHOPPER PIE LUSH | FACEBOOK
The perfect party dessert! Grasshopper Pie Lush recipe: https://www.bettycrocker.com/…/810f44b1-2aba-457e-9b25-6b4c…
From facebook.com


GRASSHOPPER PIE - LEMONSFORLULU.COM
2021-10-01 Instructions. Preheat the oven to 350 degrees. In the bowl of a food processor, combine the cookie crumbs and the melted butter. Press the crumb mixture into a pie plate.
From lemonsforlulu.com


RECIPE: GRASSHOPPER PUDDING PIE - FOOD NEWS
Sprinkle wafer crumbs into 8-inch pie plate sprayed with cooking spray; set aside. Mix milk and extract in large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping and chocolate. Spoon into prepared pie plate. Top with remaining 2 wafers, cut into quarters. Freeze 6 hours or until firm.
From foodnewsnews.com


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