Ibbys Grasshopper Pie Recipes

Steps:

• Place the chocolate wafer cookies in a food processor along with the salt; process until the cookies are the texture of smooth sand. Transfer the cookie crumbs to a bowl and set aside.
• Melt the chocolate chips in the top of a double boiler or in a microwave. Whisk in the coconut oil and 1 tablespoon of the crème de menthe until smooth.
• Stir 2/3 cup of the chocolate mixture into the cookie crumbs until combined. Press the crumbs evenly into the bottom and up the sides of a 10-inch pie dish. Use the bottom of a measuring cup to tightly pack the crumbs to form the crust. Freeze for 10 minutes to set the crust.
• With a small offset spatula, spread the remaining chocolate mixture over the base of the crust and 1/2 inch up the sides. Freeze for another 10 minutes to set the chocolate.
• In the bowl of a stand mixer fitted with the whisk attachment, whip together the heavy cream, confectioners' sugar and the remaining 1/4 cup crème de menthe on high speed until stiff peaks form. Spoon the whipped filling onto the pie. Freeze for at least 4 hours or overnight to set completely. Remove from the freezer twenty minutes before serving.
• When ready to serve, drizzle the pie with chocolate syrup and garnish with mint leaves.

Steps:

• In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.
• Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined.
• Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture.
• Spread mixture into pie crust. Chill overnight before serving. Garnish each slice with shaved chocolate and crushed peppermint if desired. Be sure to refrigerate any leftovers.

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.

Steps:

• In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

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.

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.