Minty Grasshopper Pie Recipes

NO BAKE MINTY GRASSHOPPER PIE

Steps:

• Whisk together the almond flour, cocoa powder, and granular erythritol in a medium bowl.
• Stir in the butter then press the mixture into the bottom and up the sides of a pie plate - chill until the filling is ready.
• Warm 1 ½ cups of the cream and the mint in a medium saucepan over medium heat.
• When steaming, remove from heat and cover - let steep for 30 minutes.
• Strain the mixture into a large bowl, discard the mint and set the infused cream aside.
• Combine the water and gelatin in another saucepan and let stand for 1 minute.
• Stir in the cream mixture and heat over medium heat, whisking until the gelatin is fully dissolved and the mixture is hot.
• In a medium bowl, whisk the egg yolks and powdered erythritol.
• Slowly whisk in 1 cup of the hot cream then pour the mixture from the bowl back into the saucepan and whisk until it thickens.
• Remove from heat then stir in the food coloring and chill until it reaches a pudding-like consistency.
• Beat the remaining cream to stiff peaks then fold into the mint mixture.
• Spoon the filling into the crust and chill for at least 3 hours before slicing to serve.

EASY GRASSHOPPER ICE CREAM PIE

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.

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 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

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.

MINTY GRASSHOPPER PIE

Steps:

• Mix melted butter with wafer crums and line a 9" pie plate with the crumbs.
• Melt marshmallows with milk in top of a double boiler.
• Cool, then add creme de menthe, creme de cacao, and whipped cream.
• Pour cream mixture over crust and put in freezer until firm.
• Will not freeze solid.
• Remove from freezer and let stand 10 minutes before serving.
• You can sprinkle the top with additional chocolate crumbs if that's what you like.

CHOCOLATE MINT GRASSHOPPER PIE

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.

GRASSHOPPER MINT PIE

Steps:

• Mix cream cheese and sugar with electric mixer until well blended.
• Fold in whipped topping, green food coloring and cookies. Spoon into crust.
• Refrigerate 3 hours or overnight. Garnish with cookie crowns (cut in half). Refrigerate leftovers.