Best 6 Lazy Day Grasshopper Pie Recipes

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.

FROZEN GRASSHOPPER PIE

Steps:

• In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes., Meanwhile, in a large saucepan, combine marshmallows and milk; cook and stir over medium-low heat 12-14 minutes or until smooth. Remove from heat. Cool to room temperature, stirring occasionally. Stir in liqueurs and, if desired, extract., In a large bowl, beat cream until soft peaks form; fold in marshmallow mixture. Transfer to crust. Freeze 6 hours or until firm. If desired, top with cherries and additional whipped cream just 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.

GRASSHOPPER PIE

Steps:

• In food processor, whirl chocolate wafer cookies until in fine crumbs. With motor running, pour in butter; whirl until crumbs are moistened. Press evenly over bottom and up side of 9-inch pie plate. Bake in centre of 350°F oven until firm, about 10 minutes. Let cool on rack.
• FILLING: Pour milk into large heatproof bowl. Sprinkle gelatin over milk; let soften for 5 minutes. Whisk in egg yolks, sugar and salt. Place over saucepan of simmering water and cook, stirring constantly, until gelatin and sugar are completely dissolved and mixture is smooth, about 8 minutes. Remove from heat; stir in mint and chocolate liqueurs.
• In bowl or roasting pan large enough to hold bowl of gelatin mixture, combine enough water and ice cubes to come halfway up side. Nestle bowl of gelatin mixture into ice cube mixture. Stir gelatin mixture often until cold and consistency of raw egg whites, about 10 minutes.
• Whip cream until stiff peaks form. Gently stir one-third into gelatin mixture; fold in remainder. Return to ice cube mixture and chill, without stirring, until filling mounds on spoon, about 10 minutes. Scrape over crust, smoothing top. Refrigerate until firm, about 4 hours. (Make-ahead: Cover and refrigerate for up to 1 day.)
• GARNISH: Whip cream until stiff peaks form; pipe or dollop attractively over pie. Garnish with chocolate shavings and sugared mint leaves.

GRASSHOPPER PIE - NIGELLA LAWSON

Steps:

• Take out and set aside 1 biscuit.
• Process the rest of the biscuits and chocolate in a food processor until they start to break down into a crumb mixture, then add the butter and carry on processing until it starts to clump together.
• Press into a loose-based, high-sided tart tin and make a smooth base and sides with your hands or the back of a spoon. Put into the fridge to chill and harden.
• Melt the marshmallows in a saucepan with the milk over a gentle heat, 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, and then whisk in the crème de menthe and crème de cacao. Leave to cool.
• Whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mix. 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. (NOTE - over whisking at this point can result in a 'separation' type effect and the mixture won't be so smooth - so if in doubt don't whisk too much.)
• Once the marshmallow mixture and cream are combined, add a few drops of food colouring (unless you prefer not to) and gently mix inches (remember earlier warning re over whisking!).
• Spread the filling into the chilled base tin, swirl it about with a palette knife or a spatula to fill evenly and put back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm.
• Crush the biscuit you put aside earlier and sprinkle over the top of the pie before slicing.
• The pie can be made 1-2 days ahead. When chilled and firm, tent with foil (try not to touch surface with foil as it will leave marks) and store in fridge. Decorate just before serving. The pie will keep 3-4 days total. Freeze Note The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap pie (still in its tart tin) in double layer of clingfilm and layer of foil. To defrost, unwrap pie and tent with foil (try not to touch surface with foil as it will leave marks), then defrost overnight in fridge. Decorate before serving.

JILL'S GRASSHOPPER PIE

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.