annaandcraig
Member
A friend of mine loves grasshopper pie and she wants me to make it for her birthday party. Please no ice cream versions. thanks in advance
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ISO: ISO: Tand T grasshopper pie recipe
- Thread starter annaandcraig
- Start date
In Search Of:
Anna, Here's a recipe that I've made several times, REC: Grasshopper Pie
Date: Fri, 15 Mar 1996 01:17:18 GMT
From: Moyn, Fl (@s6_portmaster1.neptune.com ())
Grasshopper Pie: Recipe for Pam, Chicago 3/14/96
Crust: 20 Oreo cookies, crushed
5 tbsp. butter
Combine & refrigerate in pie plate (9-10")
Chill together: 2 oz grn creme de menthe
1 0z white creme de cocoa
Melt over double boiler:
1/2 cup milk
27 regular marshmallows
Then Cool
Add Liqueurs slowly to marshmallow mixture.
1 cup Heavy cream, whipped
Fold liqueur mixture in whipped cream'
Pour into prepared pie shell, Frost with
additional whipped cream,(sweetened to taste)
Sprinkle some cookie crumbs on top. & refri-
gerate overnite.
This is a super recipe. always very well
received. and especially cool on St. Patty's
Day.. You May add some green colored coconut)
to the decorations, if you like, , or some)
mint cherries... Enjoy!!
Date: Fri, 15 Mar 1996 01:17:18 GMT
From: Moyn, Fl (@s6_portmaster1.neptune.com ())
Grasshopper Pie: Recipe for Pam, Chicago 3/14/96
Crust: 20 Oreo cookies, crushed
5 tbsp. butter
Combine & refrigerate in pie plate (9-10")
Chill together: 2 oz grn creme de menthe
1 0z white creme de cocoa
Melt over double boiler:
1/2 cup milk
27 regular marshmallows
Then Cool
Add Liqueurs slowly to marshmallow mixture.
1 cup Heavy cream, whipped
Fold liqueur mixture in whipped cream'
Pour into prepared pie shell, Frost with
additional whipped cream,(sweetened to taste)
Sprinkle some cookie crumbs on top. & refri-
gerate overnite.
This is a super recipe. always very well
received. and especially cool on St. Patty's
Day.. You May add some green colored coconut)
to the decorations, if you like, , or some)
mint cherries... Enjoy!!
marsha-tbay
Well-known member
This one came from Simply Recipes this AM, the author says this tastes like her mom's did
20 oreo cookies (40 halves), fillings discarded, cookies crushed
5 Tbsp butter, melted
3/4 cup hot milk
24 large marshmallows
1/4 cup creme de menthe liqueur
2 tablespoons white creme de cacao
1 cup whipping cream, whipped
Optional A drop or two of green food dye.
1 Preheat oven to 425°F. In a bowl, mix crushed oreo cookie halves and butter. Pat into bottom and sides of 10 inch pie dish. Bake in oven for 5 to 10 minutes; remove from oven and cool completely. Once cooled, place in freezer to chill.
2 In saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool. Add creme de menthe and creme de cacao, and mix well. Add a drop or two of green food dye if desired. Fold in whipped cream. Pour into chilled pie shell. Freeze for 3 or 4 hours.
Serves 8. Serve with a dollop of whipped cream.
20 oreo cookies (40 halves), fillings discarded, cookies crushed
5 Tbsp butter, melted
3/4 cup hot milk
24 large marshmallows
1/4 cup creme de menthe liqueur
2 tablespoons white creme de cacao
1 cup whipping cream, whipped
Optional A drop or two of green food dye.
1 Preheat oven to 425°F. In a bowl, mix crushed oreo cookie halves and butter. Pat into bottom and sides of 10 inch pie dish. Bake in oven for 5 to 10 minutes; remove from oven and cool completely. Once cooled, place in freezer to chill.
2 In saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool. Add creme de menthe and creme de cacao, and mix well. Add a drop or two of green food dye if desired. Fold in whipped cream. Pour into chilled pie shell. Freeze for 3 or 4 hours.
Serves 8. Serve with a dollop of whipped cream.
luisa_calif
Well-known member
Grasshopper Torte -Very T & T (can be made ahead& frozen)
REC: Grasshopper Torte
(you'll need a 9 inch
springform pan) This will
serve 12.
1/4 cup butter (1/2 stick)
1 TB plus 3/4 cup sugar
26 chocolate wafer
cookies, crushed in blender
to make 1&1/3 cup crumbs
1 envelope unflavored
gelatin
1/2 cup water
1 package (8ounces) cream
cheese, softened
1/3 cup green creme de
menthe
2 cups heavy cream,
whipped
Melt butter, stir in crumbs
and 1 TB of the sugar.
Press 2/3 cup of the
crumbs on bottom of 9-inch
springform pan. Chill while
preparing filling.
Sprinkle gelatin over water
in small saucepan, let stand
5 min to soften. Stir over
very low heat until gelatin
is dissolved, let cool to
room
temp (dont chill yet)
Beat cream cheese with
remaining 3/4 cup sugar in
small bowl with electric
mixer until smooth.
Gradually beat in gelatin
mixture. Stir in creme de
menthe.
Reserve 1/2 cup of
whipped cream for garnish;
fold remainder into cream
cheese mixture until no
streaks of white remain.
Pour half of the filling into
crumb-lined pan; reserve 2
TB crumbs for garnish (or
see "notes" for more
elegant garnish) and top
evenly with remaining
crumbs. Pour in remaining
filling. Garnish with
reserved crumbs and
rosettes or dollops of
whipped cream. Freeze
until firm. Allow 10
minutes out of freezer
before cutting. ( This is not
really meant to be served
frozen but I find it cuts
much neater if frozen.)
Remove sides of
springform pan and place
on your most elegant cake
plate (preferably on
pedestal) It
doesn't take very long to
thaw after cutting (10
more min or so)
"NOTES"
If I cannot find the
chocolate wafers, I have
used Oreos, which I now
prefer (it takes about 15).
Twist them open and
scrape off and DISCARD the
nasty white stuff (it's only
Crisco and sugar). The
melting of the gelatin can
be done in the microwave,
just let it dissolve, not get
hot. Also I have doubled
this for a 9 by 13
rectangular pan, it is a
little full, but you can put
the extra in a little dish for
sampling. An elegant
garnish is to use Andes
chocolate mints and cut
them diagonally. Instead
of garnishing with crumbs,
place about 10-12 rosettes
of whipped cream thru a
cookie press using a 1/2 in
star tube, then place the
mint cut side down in the
rosette.
Hope this suits your
occasion, it's always a hit
for me.
REC: Grasshopper Torte
(you'll need a 9 inch
springform pan) This will
serve 12.
1/4 cup butter (1/2 stick)
1 TB plus 3/4 cup sugar
26 chocolate wafer
cookies, crushed in blender
to make 1&1/3 cup crumbs
1 envelope unflavored
gelatin
1/2 cup water
1 package (8ounces) cream
cheese, softened
1/3 cup green creme de
menthe
2 cups heavy cream,
whipped
Melt butter, stir in crumbs
and 1 TB of the sugar.
Press 2/3 cup of the
crumbs on bottom of 9-inch
springform pan. Chill while
preparing filling.
Sprinkle gelatin over water
in small saucepan, let stand
5 min to soften. Stir over
very low heat until gelatin
is dissolved, let cool to
room
temp (dont chill yet)
Beat cream cheese with
remaining 3/4 cup sugar in
small bowl with electric
mixer until smooth.
Gradually beat in gelatin
mixture. Stir in creme de
menthe.
Reserve 1/2 cup of
whipped cream for garnish;
fold remainder into cream
cheese mixture until no
streaks of white remain.
Pour half of the filling into
crumb-lined pan; reserve 2
TB crumbs for garnish (or
see "notes" for more
elegant garnish) and top
evenly with remaining
crumbs. Pour in remaining
filling. Garnish with
reserved crumbs and
rosettes or dollops of
whipped cream. Freeze
until firm. Allow 10
minutes out of freezer
before cutting. ( This is not
really meant to be served
frozen but I find it cuts
much neater if frozen.)
Remove sides of
springform pan and place
on your most elegant cake
plate (preferably on
pedestal) It
doesn't take very long to
thaw after cutting (10
more min or so)
"NOTES"
If I cannot find the
chocolate wafers, I have
used Oreos, which I now
prefer (it takes about 15).
Twist them open and
scrape off and DISCARD the
nasty white stuff (it's only
Crisco and sugar). The
melting of the gelatin can
be done in the microwave,
just let it dissolve, not get
hot. Also I have doubled
this for a 9 by 13
rectangular pan, it is a
little full, but you can put
the extra in a little dish for
sampling. An elegant
garnish is to use Andes
chocolate mints and cut
them diagonally. Instead
of garnishing with crumbs,
place about 10-12 rosettes
of whipped cream thru a
cookie press using a 1/2 in
star tube, then place the
mint cut side down in the
rosette.
Hope this suits your
occasion, it's always a hit
for me.
susan_calgary
Well-known member
Rec. from The Art of The Desert by: Sandy Lesberg
first published in 1977 I haven't made this in years but I remember it was a favourite way back when.
* Exported from MasterCook *
Grasshopper Pie
Recipe By : The Art of The Desert by: Sandy Lesberg
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Tarts
Amount Measure Ingredient -- Preparation Method
2 cups chocolate wafer crumbs
1/3 cup melted butter
1 tablespoon gelatin
1/2 cup sugar
pinch salt
1/2 cup water
3 eggs -- separated
1/4 cup creme de menthe
1/4 cup creme de cacao
1 cup heavy cream
Combine 1 1/2 cups of the wafer crumbs with butter. Press into bottom and sides of a 9-inch pie pan. Dissolve gelatin, 1/4 cup of the sugar and salt in the cold water in the top of a double boiler. Add well-beaten egg yolks and cook over hot water until mixture is thick. Remove from heat and cool. Add creme de menthe and creme de cacao. Congeal until mixture is the consistency of egg whites. Beat egg whites until stiff, adding remaining sugar. Fold into gelatin mixture. Fold in whipped cream.
Pour mixture into prepared, crust-lined pie pan and top with remaining 1/2 cup wafer crumbs. Chill well before serving.
- - - - - - - - - - - - - - - - - -
first published in 1977 I haven't made this in years but I remember it was a favourite way back when.
* Exported from MasterCook *
Grasshopper Pie
Recipe By : The Art of The Desert by: Sandy Lesberg
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Tarts
Amount Measure Ingredient -- Preparation Method
2 cups chocolate wafer crumbs
1/3 cup melted butter
1 tablespoon gelatin
1/2 cup sugar
pinch salt
1/2 cup water
3 eggs -- separated
1/4 cup creme de menthe
1/4 cup creme de cacao
1 cup heavy cream
Combine 1 1/2 cups of the wafer crumbs with butter. Press into bottom and sides of a 9-inch pie pan. Dissolve gelatin, 1/4 cup of the sugar and salt in the cold water in the top of a double boiler. Add well-beaten egg yolks and cook over hot water until mixture is thick. Remove from heat and cool. Add creme de menthe and creme de cacao. Congeal until mixture is the consistency of egg whites. Beat egg whites until stiff, adding remaining sugar. Fold into gelatin mixture. Fold in whipped cream.
Pour mixture into prepared, crust-lined pie pan and top with remaining 1/2 cup wafer crumbs. Chill well before serving.
- - - - - - - - - - - - - - - - - -