Amazing Grasshopper Pie Recipes

GRASSHOPPER PIE

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.

GRASSHOPPER PIE I

Steps:

• Mix together the chocolate wafer crumbs, and 6 tablespoons butter, melted. Press in to the bottom and sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 10 minutes. Let cool.
• Melt marshmallows with milk over low heat. Chill, stirring occasionally, until mixture begins to set. Blend in creme de cacao and creme de menthe. Fold in whipped cream and tint with green food coloring. Pour into pie crust and sprinkle with grated semisweet chocolate. Chill 4 hours before serving.

AMAZING GRASSHOPPER PIE

Steps:

• Mix crushed cookies and melted butter in a 9x13-inch baking dish; spread into an even layer. Arrange ice cream blocks atop the cookie layer. Spread whipped topping over the ice cream layer. Drizzle hot fudge topping over the whipped topping.
• Store in freezer until solid, at least 1 hour.

AMAZING CHICKEN POT PIE

Steps:

• Pre-heat oven to 375 degrees F
• Place chicken breasts on a baking sheet and rub with oil. Sprinkle generously with salt and pepper.
• Roast for 65 minutes (internal temp should be 165 F) - set aside until cool enough to handle.
• Remove meat from bones and discard the skin - cut the chicken into large bites.
• Heat the stock in a medium pan. Dissolve the bouillon cubes in the stock.
• In a large skillet, melt the butter over medium-high heat and add the onions and mushrooms, cook until translucent - about 15 minutes.
• Add the flour and cook over low heat, for about 2 minutes.
• Add the hot stock to the sauce, simmer for another minute or somewhat until thickened.
• Add 1 teaspoon of Kosher salt, 1/2 teaspoon of black pepper, and heavy cream.
• Add the cubed chicken, carrots, peas, and parsley. Mix well.
• Taste and add more salt, if needed.
• Pour filling into 4 oven-proof bowls.
• Brush egg wash around the top edges of the bowls.
• Cut the dough so it fits over the top of each bowl, with about a half inch lip around the sides. (if desired, cut additional decorative leaf-like shapes to add on top of the pot pies)
• Place cut dough on top of each bowl. Press the sides against the edges of the bowl.
• Brush the dough with egg wash, and then sprinkle with coarse salt (sea salt, or Kosher) and freshly ground black pepper.
• Make 3 or 4 slits in center of each dough topping.
• Place on baking sheets and bake for 45 minutes.
• Let rest for at least 15 minutes (filling is extremely hot!!)

GRASSHOPPER PIE

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.