Grasshopper Pie Moms Recipes

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.

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.

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.

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water and liqueurs. Refrigerate 1-1/2 hours or until slightly thickened. Gently stir in COOL WHIP.
• Spoon into pie crust.
• Refrigerate 3 hours or until firm. Top with chocolate curls just before serving.

Steps:

• Combine first 5 ingredients, and beat at low speed of an electric mixer until blended.
• Gradually increase beating speed to high, and beat 3-6 minutes or until soft peaks form.
• Spoon mixture into prepared crumb crust; freeze until firm.
• Remove pie from freezer; let stand 5-10 minutes before serving.

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.

Steps:

• Take out and set aside 1 biscuit.
• Process the rest of the biscuits and chocolate in a food processor until they start to break down into a crumb mixture, then add the butter and carry on processing until it starts to clump together.
• Press into a loose-based, high-sided tart tin and make a smooth base and sides with your hands or the back of a spoon. Put into the fridge to chill and harden.
• Melt the marshmallows in a saucepan with the milk over a gentle heat, 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, and then whisk in the crème de menthe and crème de cacao. Leave to cool.
• Whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mix. 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. (NOTE - over whisking at this point can result in a 'separation' type effect and the mixture won't be so smooth - so if in doubt don't whisk too much.)
• Once the marshmallow mixture and cream are combined, add a few drops of food colouring (unless you prefer not to) and gently mix inches (remember earlier warning re over whisking!).
• Spread the filling into the chilled base tin, swirl it about with a palette knife or a spatula to fill evenly and put back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm.
• Crush the biscuit you put aside earlier and sprinkle over the top of the pie before slicing.
• The pie can be made 1-2 days ahead. When chilled and firm, tent with foil (try not to touch surface with foil as it will leave marks) and store in fridge. Decorate just before serving. The pie will keep 3-4 days total. Freeze Note The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap pie (still in its tart tin) in double layer of clingfilm and layer of foil. To defrost, unwrap pie and tent with foil (try not to touch surface with foil as it will leave marks), then defrost overnight in fridge. Decorate before serving.

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.