GRASSHOPPER ICE CREAM PIE RECIPE
Steps:
- For the Crust: In a food processor, blitz cookies until they are fully crumbled. Drizzle in melted butter and cream and add salt. Pulse to combine. (Alternatively, place cookies in a large zip-top bag and crush with a rolling pin. Transfer crumbs to a mixing bowl and combine with butter, cream, and salt.) Transfer crumb mixture to a deep-dish 9-inch pie plate. Using your hands or the back of a measuring cup, press crumbs evenly along walls and bottom of pie plate. Set aside.
- For the Filling: Fill a medium saucepot with at least 1 1/2 inches water and bring to a simmer. In the bowl of a stand mixer, whisk together eggs, sugar, Fernet Branca, and salt. Place bowl over pot of simmering water. Stirring constantly with a flexible rubber spatula, heat egg mixture until it reaches 165°F (74°C), about 10 minutes.
- Remove bowl from heat and place on stand mixer with whip attachment. Whip egg mixture on high until it becomes thick and pale and doubles in volume, about 10 minutes. Reduce speed to low and add peppermint extract and food coloring (if using). Mix to combine and transfer egg mixture to a wide bowl.
- In stand mixer bowl (no need to wash it), whip cream until it reaches soft peaks. Gently fold whipped cream into egg mixture. Using a fork, drizzle streaks of melted chocolate over the entire surface of the mint mousse. Set bowl of mousse in refrigerator until chocolate hardens, about 5 minutes. Using a flexible rubber spatula, crack chocolate streaks into 1-inch pieces and fold into mousse. Repeat the chocolate-drizzling and folding procedure until no more chocolate remains. Pour mint mousse into prepared cookie crust and freeze for at least 6 hours, and preferably overnight.
- For the Fudge Topping: Line a rimmed baking sheet with a Silpat or well-greased piece of aluminum foil. In a 1-quart saucepot, combine sugar with 1/4 cup water. Cover and bring to a simmer over medium heat, about 4 minutes. Remove lid and cook sugar syrup until it becomes a deep golden brown. Remove from heat. Add cocoa nibs and stir to combine. Carefully pour caramel onto lined baking sheet and allow to fully set and cool, about 1 hour.
- With a rolling pin, crack caramel into 2- to 3-inch pieces. Transfer pieces to a food processor and pulse until caramel is mostly finely ground. Add molasses, oil, salt, and vanilla and process until combined. With food processor running, slowly drizzle in chilled cream, stopping to scrape down bowl's sides if needed. Transfer mixture to a piping bag fitted with a plain #17 tip and chill for at least 1 hour before piping.
- To Finish: Remove pie from freezer and garnish the top with fudge in a crisscross pattern. Fill a piping bag fitted with a #32 open star tip with whipped cream and pipe along the border. Drizzle the edges with melted chocolate, if desired. Using a knife dipped in hot water, cut pie into 8 to 12 slices and serve with extra fudge on the side.
Nutrition Facts : Calories 509 kcal, Carbohydrate 57 g, Cholesterol 110 mg, Fiber 2 g, Protein 6 g, SaturatedFat 14 g, Sodium 383 mg, Sugar 46 g, Fat 28 g, ServingSize Serves 8 to 12, UnsaturatedFat 0 g
GRASSHOPPER ICE CREAM PIE
Grasshopper Ice Cream Pie is an insanely delicious (and easy!) dessert with a homemade Oreo crust and layers of vanilla ice cream, Oreo cookies, and mint chip ice cream. Then it gets drizzled with chocolate syrup for maximum chocolate effect!
Provided by Amy Nash
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Finely crush 20 of the Oreo cookies in a food processor or by pounding them inside a large Ziploc bag with something heavy like a rolling pin until they are just crumbs with no large pieces remaining and have the appearance of course sand. It should be about 2 cups of crushed Oreos.
- Mix the crushed Oreos and melted butter in a medium bowl until they resemble wet sand, then press into the bottom of a pie dish, a 9- or 10-inch springform pan, or square baking dish. I find using the bottom of a clean glass works best for this. Bake for 8 minutes, then cool completely.
- When crust has completely cooled, pull both ice cream flavors from the freezer and allow them to soften slightly. Using a large spoon, scoop the vanilla ice cream out in large, flat chunks, and place them on top of the crust in the bottom of your pan. Cover the vanilla layer with a piece of plastic wrap and use your hands to press it down into a flat layer. The warmth of your hands will help smooth out the layer a bit. Discard the plastic wrap.
- Break up the 10 remaining Oreos into chunks, then sprinkle them evenly over the vanilla layer. Repeat the process of scooping ice cream in large flat chunks with the mint chip ice cream, pressing it down onto the layers of vanilla ice cream and Oreos until the top of the pie is flat. If you have more ice cream than fits in your pan, just mound it up in the center for a mile high ice cream pie. Cover with clean plastic wrap and freeze for 4-6 hours until the ice cream freezes solid again.
- Remove plastic wrap from the top of the ice cream pie and unmold from the springform pan (if using). Slice into 10-12 slices, then plate and drizzle each slice with chocolate syrup before serving.
Nutrition Facts : Calories 601 kcal, Carbohydrate 70 g, Protein 9 g, SaturatedFat 18 g, Cholesterol 95 mg, Sodium 357 mg, Fiber 2 g, Sugar 55 g, Fat 32 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
EASY GRASSHOPPER PIE
This pie has become a Christmas classic in our family. Although now, I make it throughout the year! -Melissa Sokasits, Warrenville, Illinois
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 332 calories, Fat 16g fat (11g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
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EASY GRASSHOPPER ICE CREAM PIE | MEL'S KITCHEN CAFE
From melskitchencafe.com
5/5 (15)Total Time 3 hrs 10 minsCategory PiesCalories 797 per serving
- Combine the crushed cookie crumbs and the butter together in a medium bowl until the cookie crumbs are well-moistened and the mixture looks and feels like wet sand. Press the crumbs into a 9- or 10-inch springform pan and refrigerate or freeze until set (about 30 minutes).
- While the crust is in the refrigerator, take out the mint chocolate chip ice cream and let it sit at room temperature for 15-ish minutes to soften up a bit. Scoop the softened ice cream into a medium bowl (you can use the same one as the cookie crumbs, if you like!) and stir the ice cream until it is smooth. You don’t want it overly melted here – just try to stir it all up so it is easy spreadable but is still cold and icy. Spread the ice cream over the cookie crust in an even layer. Cover with plastic wrap and freeze until firm, at least an hour.
- Follow the same step above with the chocolate ice cream and spread it on top of the mint chocolate chip ice cream (make sure the mint ice cream is thoroughly frozen so the layers don’t mix). Once the chocolate ice cream has been spread evenly, again cover with plastic wrap and freeze for 1-2 hours (or tightly covered up to a three days).
- When you are ready to serve the pie, whip the heavy cream into stiff peaks with the powdered sugar. To make the Andes mint curls, microwave one mint for five seconds on 20 or 30% power (this was adequate in my microwave but keep in mind that each microwave can cook hotter or cooler so test accordingly). Hold the mint nestled in a paper towel with one long thin edge exposed above the top of the paper towel. Take a vegetable peeler and gently shave off curls from the long, thin edge. Repeat this process until you have the desired amount of curls to garnish with (I shaved the curls early in the day and kept them on a plate in the freezer until I was ready to use them).
GRASSHOPPER PIE {WITH AN OREO CRUST} - CHELSEA'S …
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Ratings 3Calories 566 per servingCategory Dessert, Treat
- Lightly grease a 9-inch pie pan with cooking spray and set aside. In a food processor or blender, pulse 20 of the mint sandwich cookies (no need to separate cookie from filing) until you’ve got cookie crumbs. You should get around 1 cup cookie crumbs.
- In a small bowl, combine the mint cookie crumbs, sugar, and butter. Press firmly into the bottom of the prepared pan. Place in the freezer for 10 minutes. Remove the ice cream to slightly soften for the last 5 minutes.
- Smooth the ice cream evenly over the cookie crust and smooth the top evenly with the back of a large spoon or spatula.
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