EASY GRASSHOPPER ICE CREAM PIE
This quick pie is such an ego booster. My family compliments me the entire time they're eating it. A big hit at work potlucks, the pie good to the last crumb. I promise you it'll 'hop' right off the plate! -Kim Murphy, Albia, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping. Freeze until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts :
GRASSHOPPER PIE
Grasshopper Pie: a cool & minty mousse filling, nestled into a crunchy chocolate Oreo crust & topped with whipped cream. Easy to make & so refreshing!
Provided by Allie {Baking A Moment}
Categories Dessert
Number Of Ingredients 11
Steps:
- Place the cookies in the bowl of a food processor and process until fine.
- Drizzle in the melted butter and toss together until combined.
- Press the mixture into the bottom of a standard sized pie dish.
- Whip the cream cheese and powdered sugar together on medium speed until smooth.
- While continuing to whip, add the heavy cream in a slow, steady stream, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
- When all the cream has been added, turn the mixer up to high speed and whip until the mousse can hold stiff peaks (about 30 seconds).
- Fold in the peppermint extract, green food coloring, and chopped Oreos (if using).
- Transfer the filling to the prepared pie crust, and top with whipped cream and chocolate shavings.
- Whip the cream and powdered sugar together until it holds soft peaks.
- Layer the whipped cream over the mint mousse filling, and top with chocolate shavings.*
Nutrition Facts : Calories 593 kcal, Carbohydrate 41 g, Protein 5 g, Fat 46 g, SaturatedFat 25 g, Cholesterol 132 mg, Sodium 320 mg, Sugar 29 g, ServingSize 1 serving
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 MINT PIE
An easy and creamy mint flavored pie with a chocolate crust and topped with crumbled chocolate cookies and fudge.
Provided by Girl Who Ate Everything
Categories Dessert
Time 3h5m
Yield 8
Number Of Ingredients 8
Steps:
- Beat cream cheese and sugar with electric mixer until well blended. Fold in whipped topping, green food coloring and peppermint extract.
- Pour into chocolate crust. Refrigerate 3 hours or overnight. Top with crumbles chocolate cookies and chocolate syrup. Cut into slices and serve. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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
GRASSHOPPER ICEBOX PIE
Provided by Valerie Bertinelli
Categories dessert
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
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
GRASS HOPPER MINT CHOCOLATE PIE
Steps:
- 1. Preheat oven to 350°. 2. To make the crust, process cookies in a food processor until crumb size. 3. Add the next three ingredients (cocoa powder, tapioca flour and xanthan gum) and pulse in to combine. 4. Gradually add vanilla and shortening (in approx. ½ tablespoons) and pulse until mixture is crumbled (small pea size). 5. Press mixture into a 9" pie shell. Be sure to smooth it up the sides. Bake at 350° for 8 minutes. Let cool. 6. For the yummy mint-chocolate mouse filling, blend tofu until smooth using a hand mixer, blender, or food processor. Set aside. 7. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Be careful not overheat. Stir until smooth. 8. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball. 9. Add the chocolate mixture to the tofu. Beat until smooth and creamy. Then, mix in mint flavor/extract natural. 10. Add filling to cooled chocolate crust. Chill refrigerator until set (at least 5 hours)
CHOCOLATE MINT GRASSHOPPER PIE
This creamy pudding pie brings together the flavors of mint, pistachio and chocolate for an easy, elegant dessert.
Provided by Allrecipes Member
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping and the chopped cookies. Spoon into crust. Spread with remaining 1/2 cup whipped topping.
- Melt chocolate as directed on package; drizzle over pie.
- Refrigerate 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 39.4 g, Cholesterol 3.7 mg, Fat 12.1 g, Fiber 5.8 g, Protein 2.8 g, SaturatedFat 5.4 g, Sodium 382.8 mg, Sugar 23.8 g
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- To make the filling melt the marshmallows and milk together. Allow to cool. Meanwhile whip heavy cream to stiff peaks. Fold together cooled marshmallow mixture, whipped cream, and the creme de menthe. Pour into the crust. Sprinkle with additional chocolate wafer crumbs if desired.
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