GRASSHOPPER PIE
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
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
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
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
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.
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
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.
IBBY'S GRASSHOPPER PIE
This is the classic grasshopper pie of all time. My kids still clamor for this one at Thanksgiving and Christmas.
Provided by Ibby
Categories Desserts Pies Vintage Pie Recipes
Time 5h20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix chocolate cookie crumbs and melted butter. Pat into the bottom and sides of 9- or 10-inch pie dish. Refrigerate at least one hour.
- In a saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool to room temperature. Add the creme de menthe and creme de cacao and mix well. Fold in the whipped cream. Pour the filling into the chilled pie shell and freeze until firm, at least 4 hours.
- Slice the pie and add an additional dollop of whipped cream for serving, if desired.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 33.8 g, Cholesterol 54.4 mg, Fat 18.1 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 10.8 g, Sodium 148.4 mg, Sugar 19 g
MINTY GRASSHOPPER PIE
Make and share this Minty Grasshopper Pie recipe from Food.com.
Provided by roxanne
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix melted butter with wafer crums and line a 9" pie plate with the crumbs.
- Melt marshmallows with milk in top of a double boiler.
- Cool, then add creme de menthe, creme de cacao, and whipped cream.
- Pour cream mixture over crust and put in freezer until firm.
- Will not freeze solid.
- Remove from freezer and let stand 10 minutes before serving.
- You can sprinkle the top with additional chocolate crumbs if that's what you like.
Nutrition Facts : Calories 514.5, Fat 31.3, SaturatedFat 18.3, Cholesterol 89.2, Sodium 346.3, Carbohydrate 50.6, Fiber 1, Sugar 29.7, Protein 4.2
GRASSHOPPER PIE
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
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
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
QUICK GRASSHOPPER PIE
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
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.
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