Whitechocolategrasshopperpie Recipes

WHITE-CHOCOLATE GRASSHOPPER PIE

Steps:

• For the Chocolate Wafer Crust:
• Coat a 9-inch pie pan with 2 teaspoons of the butter. In a food processor, chop the chocolate cookies into fine crumbs. Transfer to a small bowl and mix in the rest of the melted butter. Pat the mixture over the bottom and sides of the pan. Chill for at least 30 minutes.
• Set a rack in the middle of the oven and preheat to 350 degrees. Bake the pie crust for 8 to 10 minutes, until set and dry. Place on a rack to cool.
• For the Grasshopper Filling: Finely chop the white chocolate and put it in a medium bowl. In a small saucepan, over medium heat, bring 1/2 cup of the cream just to a simmer. Pour it over the chocolate and stir with a whisk until smooth and blended. Stir in the remaining 1/2 cup of cream and refrigerate for 30 minutes, until completely chilled. Whip to soft peaks, about 2 minutes, and place in the refrigerator until ready to use. In a small bowl, soften the gelatin by stirring in into the milk. Set aside.
• Combine the yolks, eggs, and sugar in a medium bowl or double boiler and place it over a pan of slowly boiling water. Whisk until very hot to the touch but not scrambled (160 degrees). Remove the bowl from the heat and continue to whisk (you may switch to an electric mixer) until mixture is thick, double in volume, and, when tipped from a spoon, holds a ribbon shape for 2 seconds, about 2 minutes. Whisk in the creme de menthe and/or peppermint extract, if using.
• Set the bowl of the gelatin over the pan of simmering water until gelatin has dissolved, about 1 minute, then whisk it into the egg mixture. Set aside to cool down to tepid. Whip the white chocolate cream until just thickened, then fold it into the egg mixture. Scrape the filling into the pie shell and refrigerate until set, at least 2 hours or overnight.
• Garnish with chocolate curls or sprinkles.

FROZEN WHITE CHOCOLATE GRASSHOPPER MOUSSE PIE

Steps:

• For crust:
• Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.
• For filling:
• Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
• Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days.
• Garnish with shaved chocolates.

GRASSHOPPER PIE

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.

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.

WHITE CHOCOLATE GRASSHOPPER PIE

Steps:

• PIE CRUST:.
• Heat oven to 350 degrees F.
• In a medium mixing bowl combine flour, baking soda and baking powder. Set aside.
• In a stand mixer, cream butter. Add sugar egg and food color. Mix until light and fluffy then add dry ingredients. Mix until dough forms.
• Press dough out onto a 16x12 cookie sheet lined in baking paper. Roll out to a uniform thickness (about 1/8 of an inch) and bake 10 minutes until JUST starting to brown.
• Note: You want your crust to be as light as possible so trim and discard and browned sections when out of the oven and cooled.
• Once cooled, crumble into large pieces and place in a food processor and pulp until in fine crumbs then place crumbs in a mixing bowl. If you don't have a food processor? Throw them in a sturdy Ziploc bag and whack with a rolling pin ;).
• Repeat process with two cups white chocolate chips and add to that same mixing bowl. Add melted shortening and mix until a pliable dough forms. Press into an 8" pie dish and create crimped edge with your fingertips.
• FILLING:.
• Place 1/8 cup water in glass bowl and add gelatin then allow to bloom. In a large pot gently melt down marshmallows on low/medium heat stirring constantly. Once in cream state, add half and half, Crème de Menthe, whipping cream and bloomed gelatin. Heat until just about ready to simmer. Remove from heat and allow to cool about 15 minutes. Place in a stand mixer and mix for 5 minutes. Pour half mixture into your prepared pie dish and the remaining mixture into a domed mixing bowl lined with plastic wrap. Place both the pie and the bowl into a freezer overnight.
• In the morning, carefully remove the filling from the bowl handling only the plastic wrap and flip onto your frozen pie for a domed effect. (It's jiggly and this is tricky, so know that going in!) Place back into freezer until ready to decorate.
• Stabilized Whipped Cream:.
• In a saucepan add water and gelatin. Allow to bloom 5 minutes. Begin heating on medium and stir constantly until it just begins to steam and remove from heat. Wait until mixture is back at room temp before next step.
• In a stand mixer fitted with a whisk attachment beat whipping cream and sugar on high until soft peaks begin. Then continue beating and pour gelatin mixture in a steady stream. Beat until stiff peaks form. Place in a piping bag and decorate your pie immediately. Place back in freezer.
• Grasshopper Decoration:.
• Heat 3/4 cup white chocolate on low on stovetop until completely melted and in a liquid state. Add corn syrup and mix nonstop until dough forms: This is your modeling chocolate.
• Decorative Direction:.
• Use modeling chocolate to shape legs and feelers for your grasshopper and adhere pieces together with the remaining white chocolate melted down. Any remaining melted chocolate can be placed in a small parchment piping bag and used to do the fine decoration and smoothing of the grasshopper. Place finished chocolate insect on top of your decorated pie. Serve immediately or freeze until ready for company.