CHOCOLATE MINT GRASSHOPPER PIE
This recipe takes only 15 minutes to put together -- great to make on a busy day. Cooking time is actually refrigeration time to firm up.
Provided by TasteTester
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
- Melt chocolate as directed on package; drizzle over pie.
- Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.
Nutrition Facts : Calories 214.4, Fat 14.2, SaturatedFat 7.2, Cholesterol 6.6, Sodium 171.5, Carbohydrate 20.4, Fiber 0.5, Sugar 11, Protein 3
CREME DE MENTHE GRASSHOPPER PIE
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
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 PIE
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
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.
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
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
Steps:
- Make the crust: Preheat oven to 350°F. Lightly butter a 9-inch pie plate. In a bowl, whisk together coconut, wafer crumbs, and sugar. Add melted butter, and stir until well combined. Press crumb mixture into pie plate. Bake until firm, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
- Make the filling: Prepare an ice-water bath. Bring milk and mint just to a boil in a saucepan. Remove from heat; cover. Let steep 15 minutes. Pour mixture through a fine sieve into a glass measuring cup. Discard mint, and set milk aside. Beat cream in a chilled medium bowl until stiff peaks form; cover, and refrigerate.
- Pour crème de menthe into a medium heatproof bowl, and sprinkle with gelatin. Let stand 5 minutes to soften. In another medium bowl, whisk together egg yolks and sugar. Add steeped milk to softened gelatin, whisking until well combined.
- Set bowl with milk-gelatin mixture over (not in) a pan of simmering water. Cook, whisking constantly, until gelatin is dissolved, about 1 minute. Whisking constantly, pour hot milk mixture in a slow, steady stream into yolk mixture. Return mixture to heatproof bowl; set over simmering water. Cook, whisking constantly, until mixture is slightly thickened and registers 150°F on a candy thermometer, about 8 minutes.
- Transfer bowl to ice-water bath; whisk until mixture thickens to the consistency of pudding, about 2 minutes. Remove bowl from bath. Whisk in one-third of reserved whipped cream until combined. Gently fold in remaining whipped cream with a flexible spatula. Spoon mixture into piecrust; refrigerate until set, 6 hours or up to 1 day.
- Top the pie: Slice pie into wedges; spoon dollops of whipped cream onto each, and top with chocolate curls.
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