Grasshopper Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Grasshopper Pie image

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.

6 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
15 drops green food coloring
24 chocolate-covered mint cookies, divided
2 cups whipped topping
1 chocolate crumb crust (9 inches)

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



Grasshopper Pie image

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.

24 chocolate wafer cookies
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
1 tablespoon creme de menthe
6 cups mini marshmallows
3 tablespoons unsalted butter
2 tablespoons creme de menthe
1 cup heavy cream
2 tablespoons confectioners' sugar
2 teaspoons unsweetened cocoa powder
1/2 teaspoon pure peppermint extract
1 cup heavy cream
9 chocolate wafer cookies
1 tablespoon plus 1/2 teaspoons creme de menthe
Fresh mint leaves, for garnish

GRASSHOPPER PIE

Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut to the crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 11



Grasshopper Pie image

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.

6 tablespoons unsalted butter, melted, plus more for pie plate
3/4 cup shredded sweetened coconut
1 1/2 cups (about 25) crushed chocolate wafer cookies
1/2 cup sugar
2 1/2 cups heavy cream, chilled
1 cup loosely packed mint leaves
3 tablespoons green creme de menthe
1 envelope (1/4 ounce) unflavored gelatin
5 large egg yolks
1 bar (12 ounces) semisweet chocolate, chilled
Freshly whipped cream, for serving (optional)

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



Easy Grasshopper Pie image

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.

1-1/2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 package (4.67 ounces) Andes mint candies, chopped, divided
1 chocolate crumb crust (9 inches)
1/4 teaspoon mint extract
2 drops green food coloring, optional

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



Grasshopper Pie image

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

¼ cup milk
6 cups miniature marshmallows
⅓ cup creme de menthe liqueur
2 tablespoons white creme de cacao
3 drops green food coloring
4 cups heavy whipping cream, whipped
1 (9 inch) prepared graham cracker crust
1 pint fresh strawberries

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



Grasshopper Pie image

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

1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies)
1/4 cup butter, melted
1/2 cup milk
32 large marshmallows (from 10-oz bag)
1/4 cup green or white crème de menthe
3 tablespoons white crème de cacao
1 1/2 cups whipping cream
Few drops green food color, if desired
2 tablespoons reserved crumbs
Grated semisweet baking chocolate, if desired

GRASSHOPPER PIE

Provided by Nigella Lawson : Food Network

Time 4h25m

Yield 8 to 10 servings

Number Of Ingredients 10



Grasshopper Pie image

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.

28 chocolate creme filled sandwich cookies (recommended: Oreo or Newman-O's)
2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
3 tablespoons soft unsalted butter
3 cups mini marshmallows
1/2 cup whole milk
1/4 cup creme de menthe
1/4 cup creme de cacao blanc
1 1/2 cups heavy cream
Few spots or drops green food coloring, optional
1 loose-bottomed 10-inch fluted tart pan, 2 inches deep

GRASSHOPPER PIE

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h40m

Yield 12 servings

Number Of Ingredients 8



Grasshopper Pie image

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.

32 chocolate sandwich cookies
2 tablespoons butter, melted
Two 7-ounce containers marshmallow creme
2/3 cup half-and-half
2 tablespoons creme de menthe liqueur, or more to taste
2 tablespoons creme de cacao liqueur
1 to 2 drops green food coloring, optional
1 cup heavy cream

IBBY'S GRASSHOPPER PIE

This is the classic grasshopper pie of all time. My kids still clamor for this one at Thanksgiving and Christmas.

Provided by Ibby

Categories     Desserts     Pies     Vintage Pie Recipes

Time 5h20m

Yield 8

Number Of Ingredients 8



Ibby's Grasshopper Pie image

Steps:

  • Mix chocolate cookie crumbs and melted butter. Pat into the bottom and sides of 9- or 10-inch pie dish. Refrigerate at least one hour.
  • In a saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool to room temperature. Add the creme de menthe and creme de cacao and mix well. Fold in the whipped cream. Pour the filling into the chilled pie shell and freeze until firm, at least 4 hours.
  • Slice the pie and add an additional dollop of whipped cream for serving, if desired.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 33.8 g, Cholesterol 54.4 mg, Fat 18.1 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 10.8 g, Sodium 148.4 mg, Sugar 19 g

16 chocolate wafer cookies, crushed
4 tablespoons butter, melted
¾ cup milk, warmed
24 large marshmallows
¼ cup creme de menthe liqueur
2 tablespoons white creme de cacao
1 cup whipping cream, whipped
1 cup whipped cream for garnish

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



Grasshopper Pie II image

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

1 (9 inch) prepared chocolate cookie crumb crust
½ cup evaporated milk
32 large marshmallows
6 tablespoons creme de menthe liqueur
¼ cup white creme de cacao
1 ½ cups heavy whipping cream
2 drops green food coloring
⅛ cup grated semisweet chocolate
¼ cup crushed peppermint hard candies

GRASSHOPPER PIE

Make and share this Grasshopper Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6



Grasshopper Pie image

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.

2 cups cold milk
2 tablespoons creme de menthe
2 tablespoons white Creme de Cacao
1 (5 2/3 ounce) package vanilla instant pudding mix
1 (1 1/4 ounce) envelope whipped dessert topping mix (I use Dream Whip)
1 (9 inch) prepared chocolate crumb crusts

GRASSHOPPER PIE

Make and share this Grasshopper Pie recipe from Food.com.

Provided by Alia55

Categories     Pie

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 4



Grasshopper Pie image

Steps:

  • Preheat oven to 425°F
  • Place wafer crumbs in large bowl, then stir in butter until evenly moist.
  • Firmly press over bottom and up sides of a 9-inch pie plate.
  • Bake in center of oven until firm, 5-7 minutes.
  • Place in freezer to cool for about 20.
  • When crust is cool, place ice cream in large bowl, and cut into small chunks.
  • Stir in liqueur as best you can, but don't let the ice cream melt completely.
  • Spoon into cooled crust and spread evenly.
  • Tightly cover with plastic wrap and freeze until firm, at least 4 hours.

Nutrition Facts : Calories 146.8, Fat 7.8, SaturatedFat 4, Cholesterol 13.9, Sodium 129.8, Carbohydrate 15.8, Fiber 0.6, Sugar 7.9, Protein 1.3

2 cups chocolate wafer crumbs
1/3 cup unsalted butter, melted
5 cups chocolate mint chocolate chip ice cream
1/4 cup creme de menthe

GRASSHOPPER PIE - NIGELLA LAWSON

Saw this on TV prepared by Nigella Lawson. I made it for a Halloween party where it went down a treat. I've made it a few times since and always had good feedback. Wanted to submit it here to save me searching the web for the recipe every time. (Sadly I'm not very organised and misplace my copy every time I print it off) You'll need a deep 25cm fluted tart tin with loose base to make the pie in.

Provided by K8tee

Categories     Pie

Time P1D

Yield 8 serving(s)

Number Of Ingredients 9



Grasshopper Pie - Nigella Lawson image

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.

300 g bourbon biscuits (choc filled Oreos are the US equivalent)
50 g dark chocolate, good quality, chopped
50 g unsalted butter
150 g mini marshmallows
125 ml full fat milk
60 ml creme de menthe (4 tablespoons)
60 ml white Creme de Cacao (4 tablespoons)
375 ml double cream
2 -3 drops green food coloring (optional)

QUICK GRASSHOPPER PIE

My family looks forward to this fluffy pie every Christmas. No one can resist the combination of refreshing mint and luscious chocolate. Plus, the six-ingredient recipe is a snap to prepare-and the pretty pastel green color is festive for the occasion.-Lindsey Dorn, New Glarus, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6



Quick Grasshopper Pie image

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.

Nutrition Facts : Calories 428 calories, Fat 29g fat (17g saturated fat), Cholesterol 87mg cholesterol, Sodium 207mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

1-1/2 cups plus 1 tablespoon chocolate wafer crumbs, divided
5 tablespoons butter, melted
24 large marshmallows
2/3 cup plus 1 cup heavy whipping cream, divided
2 tablespoons clear creme de cacao
2 tablespoons green creme de menthe

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



Creme de Menthe Grasshopper Pie image

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

25 chocolate sandwich cookies
½ cup butter, melted
2 cups marshmallow creme
¼ cup creme de menthe liqueur
2 cups whipping cream

More about "grasshopper pie recipes"

GRASSHOPPER PIE RECIPE - SIMPLY RECIPES
Mar 16, 2007 Ingredients 30 Oreo cookies (60 halves), fillings discarded, cookies crushed fine 6 tablespoons unsalted butter, melted 3/4 cup whole milk …
From simplyrecipes.com
5/5 (4)
Total Time 3 hrs 45 mins
Cuisine American
Calories 357 per serving
grasshopper-pie-recipe-simply image


GRASSHOPPER PIE RECIPE - THE SPRUCE EATS
Apr 28, 2020 For the Filling: 2 (8-ounce) packages cream cheese, room temperature 1 1/2 cups confectioners sugar 1/4 cup creme de menthe 2 cups …
From thespruceeats.com
4.9/5 (12)
Total Time 2 hrs 15 mins
Category Dessert, Pie
Calories 702 per serving
grasshopper-pie-recipe-the-spruce-eats image


GRASSHOPPER PIE - THE PIONEER WOMAN
Mar 04, 2011 Directions. Throw the cookies and melted butter into a food processor and pulverize (or, if you have some aggressions or energy to expend, you can crush them in a large Ziploc bag.) Pour into a pie pan and press into …
From thepioneerwoman.com
grasshopper-pie-the-pioneer-woman image


GRASSHOPPER PIE RECIPE | EPICURIOUS
Jan 24, 2012 Ingredients. makes one 9-inch pie. 1 recipe Chocolate Cookie Crust (page 21), baked and chilled. 3/4 cup milk. 24 large marshmallows (just over 6 ounces) 1/4 cup crème de …
From epicurious.com


GRASSHOPPER PIE RECIPES - NDALU.UK.TO
32 chocolate sandwich cookies: 2 tablespoons butter, melted: Two 7-ounce containers marshmallow creme: 2/3 cup half-and-half: 2 tablespoons creme de menthe liqueur, or more to …
From ndalu.uk.to


PERFECT NO-BAKE GRASSHOPPER PIE | THEBESTDESSERTRECIPES.COM
Nov 08, 2022 Place the crust in the freezer for at least 30 minutes. To make your filling, use a large bowl to prepare an ice bath with ice and water. Set aside. Place another large mixing …
From thebestdessertrecipes.com


GRASSHOPPER PIE - SOUTHERN LIVING
Oct 27, 2021 Directions Heat the oven to 350°. Place the cookies in a food processor and pulse into fine crumbs. Add the butter and pulse to... Prepare an ice bath in a large bowl and set …
From southernliving.com


    #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #pies-and-tarts     #desserts     #no-cook     #kid-friendly     #vegetarian     #pies     #chocolate     #dietary     #taste-mood     #sweet     #technique

Related Search