Best Grasshopper Icebox Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

EASY GRASSHOPPER ICE CREAM PIE



Easy Grasshopper Ice Cream Pie image

This quick pie is such an ego booster. My family compliments me the entire time they're eating it. A big hit at work potlucks, the pie good to the last crumb. I promise you it'll 'hop' right off the plate! -Kim Murphy, Albia, Iowa

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

4 cups mint chocolate chip ice cream, softened
1 chocolate crumb crust (9 inches)
5 Oreo cookies, chopped
1/3 cup chocolate-covered peppermint candies
Chocolate hard-shell ice cream topping

Steps:

  • Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping. Freeze until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts :

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



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

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

Chocolate, mint and booze - this super grown-up pie has all the makings of the classic cocktail that inspired it. Use any leftover whipped cream to spike hot chocolate.

Provided by Food Network Kitchen

Categories     dessert

Time 5h5m

Yield one 9-inch pie

Number Of Ingredients 15

24 chocolate wafer cookies
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
1 tablespoon creme de menthe
6 cups mini marshmallows
3 tablespoons unsalted butter
2 tablespoons creme de menthe
1 cup heavy cream
2 tablespoons confectioners' sugar
2 teaspoons unsweetened cocoa powder
1/2 teaspoon pure peppermint extract
1 cup heavy cream
9 chocolate wafer cookies
1 tablespoon plus 1/2 teaspoons creme de menthe
Fresh mint leaves, for garnish

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Process the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and creme de menthe, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
  • For the filling: Microwave the marshmallows and butter in a microwave-proof bowl on high until the butter is melted and the marshmallows have broken down, about 1 minute 30 seconds. Stir with a wooden spoon to combine, and let cool for 5 minutes.
  • Beat the creme de menthe and heavy cream in a large bowl with an electric mixer on medium-high speed until fluffy peaks form, about 1 minute. Stop the mixer, add 1/3 of the cooled marshmallow mixture and beat on medium-high until combined, about 15 seconds; repeat with the remaining marshmallow mixture in 2 batches. (The whipped cream won't hold its peaks, and the cream-marshmallow mixture will appear quite loose, but it firms quickly as it cools in the pie crust.) Pour the filling into the prepared pie crust. Cover the pie with plastic, and refrigerate until firm, about 4 hours or overnight.
  • For the chocolate mint whipped cream: Beat the confectioners' sugar, cocoa powder and peppermint extract in a large bowl with an electric mixer on medium high speed until combined. Add the heavy cream, and beat on medium-high until fluffy peaks form.
  • To assemble: Arrange the wafer cookies on top of the pie. Top each cookie with 1/2 teaspoon creme de menthe (it will soak in almost immediately). Transfer the whipped cream to a pastry bag fitted with a large star tip, and pipe it onto the soaked cookies. Garnish with mint leaves. The pie can be refrigerated, loosely covered, up to overnight or served immediately. Serve with any extra leftover whipped cream on the side.

IBBY'S GRASSHOPPER PIE



Ibby's Grasshopper Pie image

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

16 chocolate wafer cookies, crushed
4 tablespoons butter, melted
¾ cup milk, warmed
24 large marshmallows
¼ cup creme de menthe liqueur
2 tablespoons white creme de cacao
1 cup whipping cream, whipped
1 cup whipped cream for garnish

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

Related Topics