Best Grasshopper Recipes

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.

CREME DE MENTHE GRASSHOPPER PIE

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.

GRASSHOPPER COCKTAIL

Steps:

• Combine creme de menthe, creme de cacao, cream, and ice in a cocktail shaker. Cover and shake until chilled. Strain into chilled cocktail glass.

GRASSHOPPER ICE CREAM COCKTAIL

Steps:

• Place creme de menthe, creme de cacao, and ice cream into a blender. Blend until thick and creamy.
• Pour into a 12-ounce glass. Garnish with a sprig of mint.

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.

EASY GRASSHOPPER ICE CREAM PIE

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.

GRASSHOPPER DESSERT SQUARES

Steps:

• Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
• In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
• In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
• Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.

GRASSHOPPER PIE I

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.

QUICK GRASSHOPPER PIE

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.

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

Steps:

• In a cocktail shaker half full of ice cubes, combine cream, creme de menthe, and creme de cacao. Shake well until shaker is frosty. Strain into a martini glass. Grate chocolate over one side of cocktail with a fine grater or microplane. Serve.

FROZEN WHITE CHOCOLATE GRASSHOPPER MOUSSE PIE

Steps:

• For crust:
• Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.
• For filling:
• Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
• Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days.
• Garnish with shaved chocolates.

EASY GRASSHOPPER PIE

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.

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:

• 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.

GRASSHOPPER BROWNIES

Steps:

• Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
• Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
• In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
• Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
• Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners' sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
• Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
• Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.

GRASSHOPPER PIE

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 COCKTAIL

Steps:

• Start by making the garnish. Take a sprig of mint, strip off the leaves at the base and dip the stalk in the melted chocolate, holding the upper leaves gently. Leave to set on a plate or tray.
• Fill a cocktail shaker with ice then pour in the liqueurs and cream. Shake hard until the outside of the cocktail shaker is cold, then strain in to a cocktail glass or small coupe. Garnish with the chocolate-dipped sprig of mint.

EASY GRASSHOPPER BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
• In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
• In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

GRASSHOPPER PIE

Steps:

• Make the crust:
• In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of a preheated 450°F. oven for 5 minutes. Let the crust cool.
• Make the filling:
• In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, the crème de menthe, the crème de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160°F. on a candy thermometer. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened. In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the crème de menthe mixture thoroughly.
• Pour the filling into the crust and chill the pie for 4 hours, or until is set. Sprinkle the pie with the grated chocolate.