GranNini's Grasshopper Pie
GranNini's Grasshopper Pie
Ingredients:
Crust1 box chocolate wafer cookies, smashed to smithereens8 tablespoons melted unsalted butter2T sugar
I like to use these:
Crust alternative recipe: (it's completely up to you!)one entire bag full of Oreos, crushed and smashed to smithereens2 tablespoons of melted unsalted butter
Filling:
32 marshmallows or one jar of fluff / marshmallow cream½ cup half & half2 tablespoons creme de menthe2 tablespoons creme de cocoa2 drops of mint green food coloring1 8 oz. carton heavy whipping cream1/2 teaspoon vanilla2 tablespoons sugar1/8 teaspoon salt
Directions:
For the crumb crust:Pour crumbs into a 9" pie plate. Pour melted butter over the crumbs. Using a fork, mix them together. Put 2 tablespoons of this yummy mixture aside (to be used to sprinkle on the top of your pie before serving)Wrap a plastic bag over your hand and press the crumbs to the sides and bottom of your pie plate. Bake at 350º for 8 minutes, cool completely.
For the filling:
Melt the marshmallows in the half and half. Stir, making sure all the lumps are gone. Add in 2 drops of green food coloring. Set aside to cool thoroughly. In a large mixing bowl, add the heavy cream, vanilla, salt, and sugar. On medium, allow mixture to whip for 1 minute. Then, turn the mixer on high and beat until the cream is fluffy and smooth and whips up completely.Stir your marshmallow gooey mixture. Add in both cremes and mix completely. Fold in whipped cream with a wire whisk until smooth. Pour into crust.Either allow the pie to sit in the freezer for 1/2 an hour -- and then cover with plastic wrap and allow to remain in the freezer for 3 hours, pulling it out of the freezer about 1/2 hour before you're ready to serve. OR, chill in the refrigerator for at least 3 hours to set.Sprinkle the chocolate crumbs, or chocolate curls, on top of the pie before serving. Pictures:
Pour butter into chocolate crumbs
Press the crumbs into the bottom and sides of the bowl. I put my hands inside a bag because that's just how I do it.
See? So pretty. Now pop that sucker in the oven for 8 minutes and it'll be all set.
Whip up your cream with the sugar, salt, and vanilla and set aside.
Melt your marshmallows with the half & half.
Make sure all the lumps are gone.
Add in the mint green colored food coloring. 2 drops is all it takes.
I poured my cream into my marshmallows. I think it'd be better to do it the other way around -- drizzle your green goo into your heavy whipping cream. But it's up to you. Then I used a whisk to gently mix them all together, making sure that there were no lumps, and everything was mixed together.
Ready to go in the fridge.
Sprinkle a few chocolate crumbs on the top.Or a lot.Or too many.Well, is there really such a thing as too many chocolate crumbs?
Cut a small slice. So you can go back and have a second small slice later. Because one small slice just won't be enough.
OOOOOOH so good!
Click for more Thanksgiving Recipes
* * * * *
Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:
Crust1 box chocolate wafer cookies, smashed to smithereens8 tablespoons melted unsalted butter2T sugar
I like to use these:
Crust alternative recipe: (it's completely up to you!)one entire bag full of Oreos, crushed and smashed to smithereens2 tablespoons of melted unsalted butter
Filling:
32 marshmallows or one jar of fluff / marshmallow cream½ cup half & half2 tablespoons creme de menthe2 tablespoons creme de cocoa2 drops of mint green food coloring1 8 oz. carton heavy whipping cream1/2 teaspoon vanilla2 tablespoons sugar1/8 teaspoon salt
Directions:
For the crumb crust:Pour crumbs into a 9" pie plate. Pour melted butter over the crumbs. Using a fork, mix them together. Put 2 tablespoons of this yummy mixture aside (to be used to sprinkle on the top of your pie before serving)Wrap a plastic bag over your hand and press the crumbs to the sides and bottom of your pie plate. Bake at 350º for 8 minutes, cool completely.
For the filling:
Melt the marshmallows in the half and half. Stir, making sure all the lumps are gone. Add in 2 drops of green food coloring. Set aside to cool thoroughly. In a large mixing bowl, add the heavy cream, vanilla, salt, and sugar. On medium, allow mixture to whip for 1 minute. Then, turn the mixer on high and beat until the cream is fluffy and smooth and whips up completely.Stir your marshmallow gooey mixture. Add in both cremes and mix completely. Fold in whipped cream with a wire whisk until smooth. Pour into crust.Either allow the pie to sit in the freezer for 1/2 an hour -- and then cover with plastic wrap and allow to remain in the freezer for 3 hours, pulling it out of the freezer about 1/2 hour before you're ready to serve. OR, chill in the refrigerator for at least 3 hours to set.Sprinkle the chocolate crumbs, or chocolate curls, on top of the pie before serving. Pictures:
Pour butter into chocolate crumbs
Press the crumbs into the bottom and sides of the bowl. I put my hands inside a bag because that's just how I do it.
See? So pretty. Now pop that sucker in the oven for 8 minutes and it'll be all set.
Whip up your cream with the sugar, salt, and vanilla and set aside.
Melt your marshmallows with the half & half.
Make sure all the lumps are gone.
Add in the mint green colored food coloring. 2 drops is all it takes.
I poured my cream into my marshmallows. I think it'd be better to do it the other way around -- drizzle your green goo into your heavy whipping cream. But it's up to you. Then I used a whisk to gently mix them all together, making sure that there were no lumps, and everything was mixed together.
Ready to go in the fridge.
Sprinkle a few chocolate crumbs on the top.Or a lot.Or too many.Well, is there really such a thing as too many chocolate crumbs?
Cut a small slice. So you can go back and have a second small slice later. Because one small slice just won't be enough.OOOOOOH so good!
Click for more Thanksgiving Recipes
* * * * *
Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
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