Time 15m Yield 8 servings. Number Of Ingredients 7 Steps:
In a small bowl, whisk milk and pudding mix 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust., Place remaining whipped topping in another bowl. Fold in extract and, if desired, food coloring. Spread over pudding mixture; top with remaining candies. Refrigerate, covered, 4 hours or until set.
Yield Makes one 9-inch pie Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Lightly butter a 9-inch pie plate. Whisk together coconut, cookie crumbs, and 1/4 cup sugar in a medium bowl. Add melted butter, and stir until well combined. Press crumb mixture into pie plate. Bake until just set, 10 to 12 minutes. Let cool completely. Meanwhile, bring 1 1/2 cups cream and the mint just to a boil in a small saucepan. Remove from heat; cover. Let steep 15 minutes. Pour the mixture through a fine sieve into a glass measuring cup. Discard the mint, and set cream aside. Beat the remaining cup cream in a medium bowl until stiff peaks form; cover, and refrigerate. Prepare an ice-water bath; set aside. Put creme de menthe in a medium heatproof bowl, and sprinkle with gelatin. Let stand 5 minutes to soften. Whisk together egg yolks and remaining 1/4 cup sugar in another medium bowl; set aside. Add steeped cream to gelatin mixture, whisking until well combined. Set bowl with cream mixture over a pan of simmering water. Cook, whisking constantly, until the gelatin is dissolved and mixture is hot to the touch, about 1 minute. Whisking constantly, pour hot cream mixture in a slow, steady stream into egg-yolk mixture. Return mixture to heatproof bowl; set over pan of simmering water. Cook, whisking constantly, until mixture is slightly thickened and registers 150 degrees on an instant-read thermometer, about 10 minutes. Transfer bowl to ice-water bath; whisk until mixture thickens to the consistency of pudding, about 2 minutes. Remove bowl from bath. Add one-third of reserved whipped cream; whisk until combined. Gently fold in remaining whipped cream with a rubber spatula. Spoon mixture into pie crust; refrigerate until set, 45 minutes to 1 hour (or up to 1 day). Just before serving, scrape a chef’s knife along surface of chocolate bar to make shavings. Spoon dollops of whipped cream onto pie, if desired, and top with chocolate shavings.
Time 30m Yield 8 servings. Number Of Ingredients 6 Steps:
Combine 1-1/2 cups wafer crumbs and butter. Press into an ungreased 9-in. pie plate. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack., In a large heavy saucepan, combine marshmallows and 2/3 cup cream; cook and stir over low heat until marshmallows are melted. Remove from the heat. Stir in creme de cacao and creme de menthe. Transfer to a small bowl; refrigerate for 1 hour or until slightly thickened., In a large bowl, beat the remaining cream until stiff peaks form; fold into marshmallow mixture. Pour into crust. Sprinkle with remaining wafer crumbs. Refrigerate for several hours or overnight.
Time 2h40m Yield 12 servings Number Of Ingredients 8 Steps:
Throw the cookies and melted butter into a food processor and pulverize. (Or, if you have some aggression or energy to expend, you can crush them in a large resealable plastic bag using a rolling pin!) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside. Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it’s all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using. In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs. Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.
Time 4h25m Yield 8 to 10 servings Number Of Ingredients 10 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.
Time 3h28m Yield 8 Number Of Ingredients 8 Steps:
Mix crushed cookies with melted butter to make the crust. Pat onto the bottom and sides of a 9-inch pie pan. Heat marshmallows and milk together in a large saucepan over low heat, stirring constantly, until marshmallows are melted, about 8 minutes. Stir in creme de menthe, creme de cacao, and green food coloring until smooth. Immerse the bottom of the saucepan in cool water for several minutes to cool the marshmallow mixture. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into marshmallow mixture. Pour into pie crust and smooth the top. Cover pie with plastic wrap and freeze until set, about 3 hours.
Yield 8 Number Of Ingredients 8 Steps:
In a saucepan over low heat, combine the milk and marshmallows; cook and stir until marshmallows are melted. Remove from heat and allow to cool. Stir in creme de menthe and creme de cacao. Fold in whipped cream and tint with food coloring. Pour mixture into crust and freeze until firm. Remove from freezer 10 minutes before serving. Top with fresh strawberries.
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.
Time 30m Yield 1 pie, 6-8 serving(s) Number Of Ingredients 7 Steps:
To make the crust, crush chocolate wafers and mix with melted butter. Press into a 9 or 10 inch pie plate. An alternative is to just take the whole wafers and line the pie plate with them, breaking them in half where necessary to fill in the gaps. Then melt the marshmallows and milk in a saucepan, over a low heat. Once melted, add creme de menthe and creme de cacao. Prepare one envelope of Dream Whip, fold into marshmallow mixture, put into crust and chill. To decorate, break a chocolate wafer in half and rub the two edges together over the pie to make a nice sprinkling of chocolate crumbs. This is a fun dessert around Saint Paddy’s day, but if you want to make it for Christmas, substitute crushed candy canes, melted into the milk, for the creme de menthe.
Time 2h15m Yield 2 pies Number Of Ingredients 5 Steps:
Drizzle chocolate syrup on bottom of each crust. Put 1/2 of the ice cream in each crust. Drizzle more chocolate syrup. Spread cool whip on and then drizzle more syrup. Crumble grasshopper cookies, or girl scout thin mint cookes on the top (just a few). Freeze, then serve.
More about “quick grasshopper pie recipes”
Time 4h45m Yield 8 servings Number Of Ingredients 8 Steps:
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water and liqueurs. Refrigerate 1-1/2 hours or until slightly thickened. Gently stir in COOL WHIP. Spoon into pie crust. Refrigerate 3 hours or until firm. Top with chocolate curls just before serving.
