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
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
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
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.
GRASSHOPPER CHEESECAKE
What do you get when you combine a popular mint-chocolate drink with a cheesecake? Pure delight! Garnish the top with piped whipped cream and cookie crumbs. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool., In a large bowl, beat cream cheese and remaining sugar until fluffy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1/2 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture., Pour half of the filling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining filling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.
Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 75mg cholesterol, Sodium 204mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
GRASSHOPPER CHEESE PIE
I love the flavors of a grasshopper drink, and they really shine in this pie. I have never owned a cheesecake pan. All my experience with cheesecakes comes from making pies like this one Besides, pies are such a good size for small families. Chilllilng is not included in the time to make.
Provided by Lorraine of AZ
Categories Dessert
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Have the chocolate crumb crust ready. You may buy this item or make your own.
- Preheat oven to 300 degrees.
- With an electric mixer, beat the cream cheese until smooth.
- Blend in the sugar, eggs, and liqueurs.
- Pour into crust and bake for 40 minutes. Cool.
- While pie is cooling, make the topping. Melt the chocolate in top of a double boiler over low heat or in the microwave according to manufacturer's direction. Blend in the sour cream. Spread over the cooled pie.
- Refrigerate the pie at least 5 hours before serving.
Nutrition Facts : Calories 669.6, Fat 42.7, SaturatedFat 21.3, Cholesterol 141.7, Sodium 453.7, Carbohydrate 61.5, Fiber 1.7, Sugar 45.7, Protein 9.7
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