Grasshopper Pie Moms Recipes

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QUICK GRASSHOPPER PIE



Quick Grasshopper Pie image

My family looks forward to this fluffy pie every Christmas. No one can resist the combination of refreshing mint and luscious chocolate. Plus, the six-ingredient recipe is a snap to prepare-and the pretty pastel green color is festive for the occasion.-Lindsey Dorn, New Glarus, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 cups plus 1 tablespoon chocolate wafer crumbs, divided
5 tablespoons butter, melted
24 large marshmallows
2/3 cup plus 1 cup heavy whipping cream, divided
2 tablespoons clear creme de cacao
2 tablespoons green creme de menthe

Steps:

  • Combine 1-1/2 cups wafer crumbs and butter. Press into an ungreased 9-in. pie plate. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack., In a large heavy saucepan, combine marshmallows and 2/3 cup cream; cook and stir over low heat until marshmallows are melted. Remove from the heat. Stir in creme de cacao and creme de menthe. Transfer to a small bowl; refrigerate for 1 hour or until slightly thickened., In a large bowl, beat the remaining cream until stiff peaks form; fold into marshmallow mixture. Pour into crust. Sprinkle with remaining wafer crumbs. Refrigerate for several hours or overnight.

Nutrition Facts : Calories 428 calories, Fat 29g fat (17g saturated fat), Cholesterol 87mg cholesterol, Sodium 207mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

GRASSHOPPER ICEBOX PIE



Grasshopper Icebox Pie image

Provided by Valerie Bertinelli

Categories     dessert

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 9

One 9-ounce box chocolate wafer cookies, such as Famous Chocolate Wafers
1/2 teaspoon kosher salt
1 3/4 cups (10 ounces) bittersweet chocolate chips
1/4 cup coconut oil
1/4 cup plus 1 tablespoon crème de menthe
2 cups heavy cream
1/2 cup confectioners' sugar
Chocolate syrup, for drizzling
Fresh mint leaves, for garnish

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 I



Grasshopper Pie I image

A light, refreshing mint flavor. Use green creme de menthe.

Provided by Carol

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 8

1 ½ cups chocolate cookie crumbs
6 tablespoons butter, melted
3 cups miniature marshmallows
½ cup milk
¼ cup creme de menthe liqueur
1 ½ cups heavy whipping cream, whipped
¼ cup creme de cacao
3 drops green food coloring

Steps:

  • Mix together the chocolate wafer crumbs, and 6 tablespoons butter, melted. Press in to the bottom and sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 10 minutes. Let cool.
  • Melt marshmallows with milk over low heat. Chill, stirring occasionally, until mixture begins to set. Blend in creme de cacao and creme de menthe. Fold in whipped cream and tint with green food coloring. Pour into pie crust and sprinkle with grated semisweet chocolate. Chill 4 hours before serving.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 39.5 g, Cholesterol 55.2 mg, Fat 20.3 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 11.7 g, Sodium 213.9 mg, Sugar 21.4 g

CREME DE MENTHE GRASSHOPPER PIE



Creme de Menthe Grasshopper Pie image

A fluffy, minty, frozen pie with a chocolate sandwich cookie crust. It's easy to prepare and has a festive color.

Provided by HORVIE

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h45m

Yield 8

Number Of Ingredients 5

25 chocolate sandwich cookies
½ cup butter, melted
2 cups marshmallow creme
¼ cup creme de menthe liqueur
2 cups whipping cream

Steps:

  • Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan.
  • In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.

Nutrition Facts : Calories 567.8 calories, Carbohydrate 47.9 g, Cholesterol 112 mg, Fat 39.6 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 22.2 g, Sodium 276.1 mg, Sugar 24.7 g

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, MOM'S



Grasshopper Pie, Mom's image

I always liked the mint flavor in this pie, and remember one time I ordered this as a drink, not realizing there was alcohol in it...It was quite a shock. But this pie is very much worth it!

Provided by Megan Stewart

Categories     Pies

Number Of Ingredients 5

24 oreos, crushed
1/2 c butter
1/4 c creme de menthe
1 large marshmallow cream
1 pt whipping cream

Steps:

  • 1. In 9" springform pan, press oreos mixed with melted butter. Mix creme de menthe into marshmallow cream then fold in whipping cream. Pour into pan, freeze. Take out before serving. Top with cookie crumbs or chocolate shavings. Can be made into a 9x13 pan, using half the crust and twice the filling required for the springform recipe.

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GRASSHOPPER PIE (DAIRY & GLUTEN FREE) – LOVE CHEF LAURA
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Category Dessert
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Total Time 2 hrs
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