GRASSHOPPER PIE
Nice easy dessert that is a little special for holidays! Could easily switch liquors to make it a "peppermint pie" using peppermint schnapps and topping with a candy cane if you prefer.
Provided by Ramelle B.
Categories Frozen Desserts
Time 2h15m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together marshmallow creme and creme de menthe and stir until well blended. Mix in candy on low speed (save a piece if you like to use as garnish on top).
- Whip cream (no extra ingredients needed for heavy cream) and fold into marshmallow mixture.
- Pour into prepared crust (don't throw out that plastic covering the crust--use as an inverted lid for pie in freezer). Garnish with candies or sprigs of mint.
- Freeze 2 hours or until firm.
- Remove from freezer about 5 minutes before serving. If leaving out on table for awhile put a frozen ice pack under the pie to keep it cold as the whipping cream will wilt. It's so good it won't last long! This can be refrozen or you can slice how much you need and keep in freezer. Easy to do ahead of time for a great 'homemade' delicious frozen pie!
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
CHOCOLATE GRASSHOPPER WHOOPIE PIES WITH MINTY GREEN BUTTERCREAM
Whoopie pies were my favorite thing to make and eat when I worked at Baked, the bakery where the magic (okay, my magic) first happened. I liked them better than their (world-famous) cupcakes due to the excellent cake-to-filling ratio. I mean, with whoopies, there is never too little frosting and never too much cake: they are just perfect that way. Also, the whoopie "cookies" themselves are easily assembled in a single bowl and bake in less than 10 minutes. Amazing, I know.
Provided by Food Network
Categories dessert
Time 45m
Yield 15 pies
Number Of Ingredients 19
Steps:
- Heat the oven to 350 degrees F. Have ready two parchment-lined baking sheets.
- To make the whoopies, whisk together the cocoa powder, water, and espresso powder (if using) in a glass liquid measuring cup or small bowl and set aside. Whisk together the brown sugar, oil, and vanilla in a large bowl for 30 seconds; whisk in the egg and then the buttermilk, then sprinkle the baking soda, baking powder, and salt into the bowl, one at a time, vigorously whisking after each. Fold half of the flour into the bowl with a flexible spatula, followed by the cocoa powder mixture, and then the other half of the flour. Fold just until the last streak of flour disappears. Don't overmix.
- Scoop 1 1/2 tablespoons of batter, using a portion scoop or measuring spoons, evenly placing 12 on each prepared baking sheet. Bake for 8 to 9 minutes, rotating and swapping the placement of the sheets at the halfway point, until the pies are dry to the touch and bounce back when lightly pressed. Remove from the oven and let cool completely on the pans before filling. Repeat with any remaining batter.
- To make the buttercream, beat together the butter, peppermint extract, and salt on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, until smooth. Beat in the confectioners' sugar, 1/2 cup (60 grams) at a time, alternating with splashes of the cream, scraping the bowl with a flexible spatula, as needed. Add the food coloring, a drop at a time, until you achieve green nirvana, and beat for an additional 3 minutes on medium speed, until light and fluffy. Turn half of the pies upside down, top with about 1 1/2 tablespoons of filling, and cover with an upturned pie, pressing gently. Place the green sparkling sugar in a shallow bowl and roll the edges of the just-filled pies in the sugar and serve. Keep the whoopies in an airtight container on the counter for up to 3 days.
"GRASSHOPPER" CHOCOLATE MINT CHESS PIE/MILKSHAKE
Classic cocktails often are my starting point when coming up with unique recipe combinations. This pie/milkshake was inspired by the Grasshopper cocktail. I've taken the main ingredients; mint, cream and creme de cacao, used them in a slightly unusual way and created two desserts that when combined, make an awesome grown up milkshake.
Provided by Hedy Goldsmith
Categories dessert
Time 1h55m
Yield One 9-inch pie or eight 8-ounce shakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Blind bake the pie shell. Set aside to cool.
- In a small saucepan, melt the butter over medium heat. Add the chopped chocolate and remove from the heat. Mix until the chocolate is melted.
- Whisk in the sugar, eggs, liqueur, flour, salt, and vanilla. Pour the filling into the pie shell. Bake for 28 to 30 minutes, or until the chocolate moves slightly. Let cool completely on a rack at room temperature.
- Serve the pie by itself, topped with whipped cream.
GRASSHOPPER
The Grasshopper served at Dante, a New York City cocktail bar, is a fairly straightforward affair, calling on the crème de menthe, crème de cacao and cream demanded by the drink's classic formula. To this, Dante adds an extra dose of both mint and chocolate flavor. The mint comes in the form of Branca Menta, the minty cousin to the Italian amaro Fernet Branca. Meanwhile, a slight shower of shaved chocolate on the drink's surface crowns the cocktail. Be sure the crème de menthe brand you end up using is of the green variety, and not the clear. The color of the cocktail, said Linden Pride, an owner of Dante, is "part of its success story; it catches people's attention."
Provided by Robert Simonson
Categories cocktails
Yield 1 drink
Number Of Ingredients 6
Steps:
- Combine all ingredients, except the chocolate, in a cocktail shaker half-filled with ice. Shake until chilled, about 10 seconds, and strain into a chilled coupe.
- Grate a light dusting of the chocolate over the surface of the drink.
EASY GRASSHOPPER PIE
A silky whipped filling spiked with creme de menthe and cacao liqueur tops a yummy chocolate crumb crust in this impressive, but easy, grasshopper pie.
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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 II
This fluffy pie contains creme de menthe and creme de cacao.
Provided by Celia
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.
- Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined.
- Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture.
- Spread mixture into pie crust. Chill overnight before serving. Garnish each slice with shaved chocolate and crushed peppermint if desired. Be sure to refrigerate any leftovers.
Nutrition Facts : Calories 519.3 calories, Carbohydrate 59.3 g, Cholesterol 66 mg, Fat 27.3 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 13.4 g, Sodium 247.6 mg, Sugar 34.2 g
MINT CHOCOLATE COOKIE GRASSHOPPER PIE
Minty, chocolatey deliciousness in just 15 minutes? Yup. That's how long it takes to get this no-bake Mint Chocolate Cookie Grasshopper Pie fridge-ready.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 8 servings, 1 slice each.
Number Of Ingredients 4
Steps:
- Finely crush 16 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Coarsely chop remaining 8 cookies; set aside.
- Beat whipped topping and marshmallow creme in large bowl with wire whisk until well blended. Gently stir in 3/4 cup of the chopped cookies. Spoon into crust. Sprinkle with remaining chopped cookies.
- Freeze at least 4 hours or until firm. (Pie will not be frozen solid.) Store leftover pie in freezer.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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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