Grasshopper Pie Recipes (Without Insects)
Grasshopper Pie Recipes (Without Insects)
1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of a preheated 4500F. oven for 5 minutes. Let the crust cool.
1/4 cup sugar
1/2 stick (1/4 cup) unsalted butter, melted1 1/2 teaspoons unflavored gelatin
1 1/3 cups well chilled heavy cream
1/4 cup sugar
1/4 cup green creme de menthe
1/4 cup white creme de cacao
4 large egg yolksgrated mint flavored chocolate for garnish
In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, the creme de menthe, the creme de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 1600F. on a candy thermometer. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened. In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the creme de menthe mixture thoroughly.
Pour the filling into the crust and chill the pie for 4 hours, or until is set. Sprinkle the pie with the grated chocolate. You can use a crust of either cookie or graham cracker crumbs. The pie should be served chilled.
Grasshopper Pie with Wafers II
A light, refreshing mint flavor.
1 1/2 cups fine chocolate wafer crumbsMix together the chocolate wafer crumbs, and 6 tablespoons butter, melted. Press in to the bottom and sides of a 9 inch pie
6 tablespoons butter, melted
3 cups miniature marshmallows
1/2 cup milk
1/4 cup creme de menthe (green)
1 1/2 cups whipping cream, whipped
1/4 cup creme de cacao
2 - 3 drops green food coloring
Grasshopper Pie
http://recipes.taronga.com/pies/grasshopper02.html
24 marshmallowsIn the top of double boiler, melt marshmallows in the milk with the salt. Cool mixture, stirring occasionally.
1/2 cup milk
pinch salt
1/2 pt whipping Cream
1 oz Creme de Menthe
1 oz Creme de Cocoa
chocolate cookie crust
Chocolate Cookie Crust
18 Chocolate Cream Filled Cookies (Oreos)Crush the cookies. (This is not that easy. Use a rolling pin, heavy hammer, whatever). Stir melted butter into the crushed cookies. Shape the cookie mixture on the bottom and sides of a pie plate.
1/3 cup butter, melted
Grasshopper Pie with Oreo Cookie Crust
http://recipes.taronga.com/pies/grasshopper01.html
14 Oreo cookiesMelt marshmallows in milk and cool thoroughly! Crush oreos and line pie pan. (reserve a few for the top). Whip cream until stiff mix with cooled marshmallow mixture. Blend in creme de menthe and creme de cocoa gently, if desired, tint mixture with green food coloring. Put mixture in Oreo crust. Put the completed pie in the freezer and freeze until very firm. Top with reserved crumbs before serving.
24 large marshmallows
1 cup milk
1/4 cup creme de menthe
2 T. creme de cocoa
1/2 pint heavy cream
A few drops green food coloring
Grasshopper Pie with Ready Made Pie Crust
http://recipes.taronga.com/pies/grasshopper04.html
1 9-inch pie
2/3 cup milkIn the top of a double boiler, combine the milk and marshmallows. Place over simmering water and heat until marshmallows are melted and mixture is smooth and creamy. Set aside to cool. Stir in the liqueurs, mixing well. Whip the cream and fold in gently (do not over mix or the pie will not chill well.). Spread mixture into prepared crust, smoothing top. Cover and place pie in freezer for 3-4 hours or longer. Just before serving, garnish top with grated or shaved chocolate bar. To make your own crust: Blend 1 1/4 cup fine chocolate cookie crumbs and 1/4 c. melted butter or margarine. Press into bottom and sides of 9-inch pie pan. Bake at 350 for 10 minutes.
25 large marshmallows
2 Tbs.. creme de menthe
2 Tbs.. creme de cacao
1 cup cream
1 ready-made chocolate pie crust
1 chocolate bar
Grasshopper
Pie from Better Homes & Gardens
http://www.sandisrecipecorner.com//recipe23O.htm
Chocolate-Wafer Crust
1 1/2 cups fine chocolate-wafer crumbsFilling
6 tablespoons melted butter or margarine
1 7-oz jar marshmallow cremePreparation Tips:
1/4 cup green creme de menthe
2 tablespoons white creme de cacao
2 cups whipping creamWhipped cream garnish (optional)
Chocolate curls garnish (optional)
Chill Chocolate-Wafer Crust at least 30 minutes. Meanwhile, in a mixing bowl combine the marshmallow creme, creme de menthe, and creme de cacao. Beat with an electric mixer on low speed till smooth. Whip cream till soft peaks form. Fold whipped cream into marshmallow creme mixture. Spoon filling into chilled crust. Freeze at least 5 hours (pie will not freeze firm). Garnish with additional whipped cream and chocolate curls, if desired. Makes 8 servings.
Chocolate-Wafer Crust: Mix together 1 1/2 cups fine chocolate-wafer crumbs and 6 tablespoons melted butter or margarine. Press firmly into 9-inch pie plate. Chill.
Grasshopper Pie with Marshmallows
http://www.cdkitchen.com/rfr/data/952611429.shtml
pie
1 1/2 cups chocolate wafer crumbs (Oreo works best)Heat oven to 350 F. Mix butter and crumbs and press into 8" baking pan. Bake 10 minutes and cool completely. Melt marshmallows and milk in saucepan over low heat. Chill till thickened. Then stir in both cremes. In a chill bowl, whip cream till stiff. Fold marshmallow mixture into whipped cream. Pour into shell. Chill 4 hours in freezer or overnight in refrigerator. Serve cold.
1/4 cup melted butter or margarine
32 large or 3 cups mini marshmallows
1/2 cup milk
1/3 cup creme de menthe
1 1/2 cups whipping cream (unwhipped)
2 tbs.. creme de cacao
Fluffy Grasshopper Pie, Reduced Calories and
Fat
http://anitas.recipes.vertex.com/Recipes/Recipe_62.html
Adapted from Jell-O, Fun & Fabulous Recipes
8 servings
Crust:
1 1/2 c reduced fat Oreo) cookie crumbsFilling:
1/4 c reduced fat margarine -- melted
3 Tbs. granulated sugar
3 oz. lime gelatin powderTo prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill 1 hour, or until firm. To prepare filling, completely dissolve gelatin powder in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin mixture, stirring until slightly thickened. Remove any unmelted ice cubes. Fold peppermint extract into whipped topping. Using wire whisk, blend whipped topping mixture into gelatin mixture. Then, whip until smooth. Chill until mixture mounds. Spoon into crust. Chill 2 hours.
2/3 c boiling water
1/2 c cold water
ice cubes
1 tsp. peppermint extract
8 oz. Cool Whip) Free -- thawed
312 Calories; 9g Fat (24% calories from fat); 4g Protein; 59g Carbohydrate; 0 mg Cholesterol; 372 mg Sodium
Chocolate Grasshopper Pie With Tofu
http://www.channel3000.com/recipes/donna/recipes-donna-990404-154302.html
The tofu is blended with melted chocolate and a touch of honey to make a smooth delectable pie. Top it with ice cream and creme de menthe for a fantastic dessert.
1 cup graham cracker crumbsIn an 9 inch pie pan or a 7 x 11 inch pan, combine graham cracker crumbs, sugar, and melted butter. Mix with a fork and press firmly in the bottom of the pan. In a small non-stick skillet, melt chocolate chips over the lowest heat. Meanwhile in a food processor, blend tofu, honey, powdered sugar, and vanilla. Blend until very smooth. Add melted chocolate and blend again until smooth. Pour into pan and freeze. In a food processor, mix ice cream and creme de menthe. Pour over chocolate layer. Cover and freeze.
1/4 cup sugar
3 tablespoons butter or margarine
1 cup chocolate chips, melted
12 ounces low fat, firm tofu
1 tablespoon honey
2 tablespoons powdered sugar
1 teaspoon vanilla
6 cups light ice cream
2 tablespoons creme de menthe
Nutritional information per serving:
Calories: 335
Fat gm: 13
Protein gm: 6
Carb gm: 49
Cholesterol mg: 20
Fiber: low
Grasshopper Pie without Liqueur
24 chocolate sandwich cookies, finely crushedCombine cookie crumbs and butter, press in to the bottom and sides of a 9 inch pie pan, reserving 1/2 cup for topping. Gradually add milk, extract to taste, and 4 drops food coloring to marshmallow cream, mixing until well blended. Fold in whipped cream then pour mixture into pie pan, sprinkle with the reserved crumbs and freeze over night.
1/4 c butter, melted
1/4 c milk
peppermint extract
green food coloring
1 jar marshmallow cream
2 c heavy cream, whipped
Easy Key Lime Chocolate Grasshopper Pie
For the crust:
1 ¼ cup Keebler Graham Cracker CrumbsCombine crumbs and sugar in a medium sized mixing bowl. Add butter and mix with a fork or a paddle attachment until well blended. Pour crumbs into a 9-inch pie pan. Press the crumbs over the bottom and up the sides of the pan to form an even crust. Bake until lightly browned in a 325°F preheated oven about 15 minutes. Transfer to a cooling rack. Arrange the grasshopper cookies evenly in the bottom of the pie shell and cool for 20 – 30 minutes.
3 Tbs.. Granulated Sugar
5 Tbs.. Unsalted Butter, melted
10 each, Grasshopper Fudge Mint Cookies
Filling:
4 tsp. Grated Zest plus ½ cup strained juice from 3 – 4 limes (Key Limes are preferred, but regular limes will do)Whisk zest and yolks in a mixing bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. When filling is thickened, pour into the prepared pie shell. Bake in a 350°F oven for 15 minute. Remove from oven and cool on a rack. Refrigerate until well chilled, at least 4 hours. Garnish with whipped creamed rosettes, very thin slices of lime dipped in sugar.
4 large egg yolks
One 14-ounce can sweetened condensed milk
Grasshopper Mint Pie without Liqueur
22-23 large marshmallowsMelt marshmallows with the milk over low to medium heat. Add the extract and food coloring. Cool in the refrigerator until mixture mounds off a wooden spoon. Fold together with whipped topping and pour into the crust. Chill thoroughly. Sprinkle shaved chocolate over top of pie just before serving.
1/3 cup milk
1 teaspoon mint extract
Few drops of green food coloring
1 small container of Cool Whip, thawed (or prepared whipped topping)
Chocolate cookie crust
Shaved Chocolate
Holiday Grasshopper Mint Pie
Graham cracker crustMix cookies and water. Spread over crust. Beat cream cheese, sugar, milk, and peppermint. Fold in Cool Whip. Divide in half. Add food coloring to one half. Fill crust with alternate dollops of green and white mixture. Smooth top. Chill 3 hours. Top with candies (to look like holly).
1 cup crushed Keebler Grasshopper Fudge Mint Cookies (1 box enough for 2 pies)
3 tablespoons hot water
1 (3 oz.) package cream cheese
1/3 cup sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
1 (8 oz.) tub Cool Whip
6-8 drops green food coloring
Red hots
Spearmint leaves
Grasshopper Cream Pie
8-oz pkg. cream cheese (softened)With mixer, beat cream cheese until fluffy. Then gradually beat in sweetened condensed milk until smooth. Stir in food coloring, then crushed cookies. Fold in whipped topping. Pour into pie crust. Chill at least 3 hours. Top with chocolate shavings, additional cookie pieces or mint leaves. Refrigerate leftovers.
14-oz can Sweeten Condensed Milk (NOT evaporated milk)
Green Food Coloring
16 Fudge Mint Cookies (coarsely crushed)
8-oz ctn. Frozen Non-Dairy Whipped Topping (thawed)
6-oz Chocolate Pie crust
Jell-O Brand Grasshopper Pie
Jell-O, Fun & Fabulous Recipes
Crust:
1 1/2 c reduced fat Oreo cookie crumbsFilling:
1/4 c reduced fat margarine, melted
3 Tbs. sugar
3 oz. lime gelatin powderTo prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Spread
2/3 c boiling water
1/2 c cold water
ice cubes
1 tsp. peppermint extract
8 oz. Cool Whip Free, thawed
Grasshopper Pie with Unmelted Marshmallows
1/4 c milkCombine milk and marshmallows over low heat until melted. Remove from heat and cool, stirring every five minutes. Stir in
2 c whipping cream
6 c miniature marshmallows
1/3 c creme de menthe
2 Tbs. creme de cocoa
Grasshopper Pie with Gelatin
Crust:
1 1/2 c Chocolate wafer crumbs, fineFilling:
1/4 c Sugar
1/4 c Unsalted butter
1 1/2 ts Unflavored gelatinIn a bowl, stir together the wafer crumbs, sugar, and butter until the mixture is combined well. Pat mixture onto bottom and
1 1/3 c Heavy cream, well chilled
1/4 c Sugar
1/4 c Green creme de menthe
1/4 c White creme de cacao
4 lg. Egg yolksGarnish:
Mint flavored chocolate, grated
Grasshopper Mint Pie
1 6-oz. Keebler® Ready Crust® Chocolate Pie CrustMix cream cheese and sugar with electric mixer until well blended. Fold in whipped topping, green food coloring and
1 8-oz. package cream cheese, softened*
3 drops green food coloring
1/3 cup sugar
1 8-oz. tub whipped topping, thawed
1 cup Keebler® Fudge Shoppe® Grasshopper Cookies, chopped
Grasshopper Pie from Elvis's Cookbook
Serving Size : 8
20 Chocolate Cookies -- cream-filledIn a bowl crush 20 cream-filled chocolate cookies to make 1 3/4 cups of crumbs Reserve 1/4 cup for garnish. Pat the
14 Oz. Can Sweetened Condensed Milk
3 Tablespoons Creme De Menthe -- (green)
2 Tablespoons Creme De Cacao -- (white)
1 Cup Heavy Cream -- whipped
Mint for garnish
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.
Grasshopper Pie with Cream Cheese
2 cups (24) crushed creme-filled chocolate cookiesCombine crumbs and margarine; press onto bottom and sides of 9-inch pie plate Combine cream cheese, sugar, and creme
1/4 cup of Parkay margarine, melted
2 8-ounce packages of Philadelphia Brand cream cheese, softened
1 1/2 cups sifted powdered sugar
2 tablespoons of green creme de menthe
2 cups whipping cream, whipped
Grasshopper Pie in the Microwave
Microwave on high for 1-2 minutes:
1 (10 1/2 oz) pkg. miniature marshmallowsStir until smooth. Refrigerate for about 20 minutes, or until slightly thickened. Fold in: 2 cups whipping cream, whipped and
1/4 cup green creme de menthe
Grasshopper Pie from Mr. Cook
Serves: 6 to 8
1/4 cup (1/2 stick) butter, melted
2 cups (about 20) finely crushed cream-filled
chocolate sandwich cookies
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 tablespoon lemon juice
1/3 cup green crème de menthe liqueur
1 container (8 ounces) frozen whipped topping,
thawed
1. Coat a 9-inch pie plate with nonstick cooking spray. In a medium
bowl, combine the melted butter and the cookie
crumbs. Pat the mixture firmly over the bottom and sides of the pie
plate, forming a crust. Chill while preparing filling.
2. In a large bowl, beat the cream cheese until fluffy. Gradually beat
in the sweetened condensed milk. Stir in the lemon
juice and liqueur, then fold in the whipped topping.
3. Spoon mixture into crust then cover and chill for four hours, or
until set. If desired, garnish as below just before serving.
Note: This really looks great garnished with the crumbs from an extra
cookie, and fresh or candy mint leaves.
From Mr. Cook--Air date: October 3, 2000.
Grasshopper Green Dessert
Pie
What's
On The Menu
From: Lilly
Date: 06 July 2000
Time: 08:10 PM
Ingredients
Grass Hopper Green Dessert
6 to 8 servings
CRUST Nonstick vegetable oil spray 22 chocolate wafer cookies 3 tablespoons sugar ¼ cup unsalted butter melted
FILLING 1 cup whole milk Pinch of salt 3 large egg yolks 2 tablespoons
cornstarch 6 ounces good-quality white chocolate
(Baker’s or Lindt), chopped 2 tablespoons unsalted butter 2 tablespoons
green crème de menthe 2 tablespoons light crème de
cacao ¾ cup chilled whipping cream Shaved white and dark chocolate
For Crust: Spray 9-inch diameter glass or ceramic pie dish with non-stick
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 large bowl of ice water until cold and thick but not yet
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.
Comments: This is a sinfully delicious recipe! Enjoy.
Grasshopper Pie with Chocolate Chips
http://www.exsands.com/Food/Recipes/grasshopperpie_vbn_ex.htm
Ingredients:
6 oz. chocolate chipsCover pie pan with foil. Melt chocolate chips and shortening over hot water in double boiler. Add nuts and mix well. Spread in bottom and sides of pie pan. Chill for one hour. Melt milk, salt and marshmallows. Remove when melted. Add liqueur. Stir until blended. Chill, add cream and fold. Chill one hour before serving.
1 tablespoon shortening
1 1/2 cup walnuts, chopped well
35 large marshmallows
1/3 cup milk
1/4 teaspoon salt
3 tablespoons creme de menthe
3 tablespoons white creme de cocoa
1 1/2 cup whipped cream
\
Baptist Grasshopper Pie
http://recipes.allrecipes.com/Utilities/PrintRecipe.aspx?RecipeID=18361&servings=16&Format=Full
"This pie tastes like the traditional grasshopper pie only it does not contain alcohol. It's great in the summer because of its light texture. If desired, top with dark chocolate shavings before serving."
2 (9 inch) prepared grahamcracker crust, chocolate32 large marshmallows1/2 cup milk1 tablespoon mint extract2 teaspoons chocolate extract1 1/2 cups heavy whippingcream3 drops green food coloring
In large saucepan combine marshmallows and milk. Stir over medium heat until the marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon. Slowly mix in the mint extract and chocolate extract and stir until all the ingredients are combined completely. Beat the whipping cream in a chilled bowl until it forms stiff peaks. Gently fold whipping cream into marshmallow mixture. Add food coloring to desired color. Spread into pie crust. Cover and refrigerate for at least 4 hours. Be sure to refrigerate any leftovers.
Grasshopper Pie with Candy Bars
http://www.thatsmyhome.com/mainstreet/candy/grasshopper-pie.htm
3 cups miniature marshmallows
1/2 cup cream
3 tablespoons crème de cocoa
3 tablespoons green crème de menthe
1 cup dairy whipped cream
1 (9-inch) chocolate crumb crust
1 dark milk chocolate candy bar
2 tablespoons chocolate cookie crumbs
In a 2-quart glass dish, combine marshmallows
and cream. Microwave on HIGH for 2 to 2 1/2 minutes until marshmallows puff.
Blend evenly; add crème de cocoa and crème de menthe, stirring well. Chill for
20 to 25 minutes until thickened, but not set.
Fold in whipped cream; pour into prebaked chocolate crumb crust. Top with
shavings from candy bar and cookie crumbs. Chill for 4 to 5 hours until serving.
Serves 6 to 8.
Chocolate Crumb Crust
1 1/2 cups chocolate cookie crumbs
2 to 3 tablespoons granulated sugar
1/4 cup butter
Combine ingredients in 9-inch glass pie plate. Heat on HIGH for 2 minutes, stirring once. Press evenly onto sides and bottom of dish. Heat on HIGH for 1 minute to "set" crust. Makes 1 (9-inch) crust. Make in advance and freeze.
CHB:12-05
