Creme De Menthe Ice Cream Pie Recipe 55

CREME DE MENTHE GRASSHOPPER PIE

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.

GRASSHOPPER ICEBOX PIE

Steps:

• Place the chocolate wafer cookies in a food processor along with the salt; process until the cookies are the texture of smooth sand. Transfer the cookie crumbs to a bowl and set aside.
• Melt the chocolate chips in the top of a double boiler or in a microwave. Whisk in the coconut oil and 1 tablespoon of the crème de menthe until smooth.
• Stir 2/3 cup of the chocolate mixture into the cookie crumbs until combined. Press the crumbs evenly into the bottom and up the sides of a 10-inch pie dish. Use the bottom of a measuring cup to tightly pack the crumbs to form the crust. Freeze for 10 minutes to set the crust.
• With a small offset spatula, spread the remaining chocolate mixture over the base of the crust and 1/2 inch up the sides. Freeze for another 10 minutes to set the chocolate.
• In the bowl of a stand mixer fitted with the whisk attachment, whip together the heavy cream, confectioners' sugar and the remaining 1/4 cup crème de menthe on high speed until stiff peaks form. Spoon the whipped filling onto the pie. Freeze for at least 4 hours or overnight to set completely. Remove from the freezer twenty minutes before serving.
• When ready to serve, drizzle the pie with chocolate syrup and garnish with mint leaves.

ICE CREAM GRASSHOPPER PIE

Steps:

• Beat together ice cream, sherbet, creme de menthe and cream de cacao.
• Fold in whip cream.
• Freeze mixture until it mounds when dropped and holds its shape.
• CRUST: Combine cookie crumbs and butter.
• Press over bottom and sides of a deep dish pie pan; Chill.
• Then spoon filling into pie shell and freeze 3 hours, or until completely frozen.

CREME DE MENTHE ICE CREAM DESSERT

Steps:

• Crush 20 oreos and place in 9x13 pan. Melt margarine and chocolate over medium heat. Remove & add beaten eggs & sugar. Pour over Oreo crumbs. Freeze for 1/2 hour. While waiting, combine ice cream with creme de'menthe until well combined. Pour over frozen crust. Sprinkle with remaining 10 crushed Oreos. Refreeze and serve.

CREME DE MENTHE ICE CREAM PIE RECIPE - (5/5)

Steps:

• Combine wafer crumbs with butter and press into 10" spring form pan. Refrigerate about an hour. Turn ice cream into large bowl to soften, pour creme de menthe over it and swirl. Fill wafer shell with ice cream. Freeze. Put chocolate syrup after frozen and refreeze.