Elvis Presleys Grasshopper Pie Recipes

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:

• Throw the cookies and melted butter into a food processor and pulverize. (Or, if you have some aggression or energy to expend, you can crush them in a large resealable plastic bag using a rolling pin!) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside.
• Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it's all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using.
• In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs.
• Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.

GRASSHOPPER PIE

Steps:

• Preheat the oven: Preheat oven to 425°F.

GRASSHOPPER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Process the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and creme de menthe, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
• For the filling: Microwave the marshmallows and butter in a microwave-proof bowl on high until the butter is melted and the marshmallows have broken down, about 1 minute 30 seconds. Stir with a wooden spoon to combine, and let cool for 5 minutes.
• Beat the creme de menthe and heavy cream in a large bowl with an electric mixer on medium-high speed until fluffy peaks form, about 1 minute. Stop the mixer, add 1/3 of the cooled marshmallow mixture and beat on medium-high until combined, about 15 seconds; repeat with the remaining marshmallow mixture in 2 batches. (The whipped cream won't hold its peaks, and the cream-marshmallow mixture will appear quite loose, but it firms quickly as it cools in the pie crust.) Pour the filling into the prepared pie crust. Cover the pie with plastic, and refrigerate until firm, about 4 hours or overnight.
• For the chocolate mint whipped cream: Beat the confectioners' sugar, cocoa powder and peppermint extract in a large bowl with an electric mixer on medium high speed until combined. Add the heavy cream, and beat on medium-high until fluffy peaks form.
• To assemble: Arrange the wafer cookies on top of the pie. Top each cookie with 1/2 teaspoon creme de menthe (it will soak in almost immediately). Transfer the whipped cream to a pastry bag fitted with a large star tip, and pipe it onto the soaked cookies. Garnish with mint leaves. The pie can be refrigerated, loosely covered, up to overnight or served immediately. Serve with any extra leftover whipped cream on the side.

ELVIS PIE

Steps:

• Make the crust: Preheat the oven to 350°F (175°C). On a foil-lined baking sheet, cook the bacon until it is super crispy, but not burnt. Remove it from the oven (keep the oven on), and drain the bacon on paper towels. When the bacon is cool enough to handle, process it in a food processor with the cookies until you've got fine crumbs. Mix the crumbs with the fat until the crumbs are the consistency of wet sand. Press them firmly into a 9-inch (23-cm) pie plate and chill the crust until firm. Bake the crust for about 10 minutes. Allow it to cool completely.
• Make the filling: Prepare an ice bath. In a small bowl, whisk the egg yolks lightly. In a large saucepan over medium heat, whisk together the milk, granulated sugar, cornstarch, and salt. Bring the mixture to a simmer but do not let it boil, whisking constantly for 4 minutes.
• Temper the egg yolks by whisking them constantly as you ladle in a thin stream of the hot milk mixture. Add another ladleful of milk, whisking constantly, then pour the egg mixture back into the saucepan of hot milk as you whisk. Cook it over medium-high heat, whisking steadily, until the custard is thick and you see small bubbles breaking the surface, about 3 minutes. Remove it from the heat, whisk in the vanilla, and set the pan in the ice bath. Stir it occasionally with a spatula until fully cooled. (This can be made ahead and refrigerated for up to 1 day, covered tightly with plastic wrap. Make sure the plastic touches the surface of the custard, to prevent a skin from forming.)
• To assemble the pie, slice the bananas lengthwise or in circles, whichever you prefer, and arrange a layer of them in the bottom of your pie crust. Cover them with a layer of pudding, then repeat with the remaining banana slices and pudding.
• Make the topping: In a stand mixer, with a hand mixer, or by hand with a whisk, whip the cream, powdered sugar, peanut butter, and vanilla until stiff peaks form. Pile the whipped cream onto the pie filling and top it with the chopped nuts, if desired.

IBBY'S GRASSHOPPER PIE

Steps:

• Mix chocolate cookie crumbs and melted butter. Pat into the bottom and sides of 9- or 10-inch pie dish. Refrigerate at least one hour.
• In a saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool to room temperature. Add the creme de menthe and creme de cacao and mix well. Fold in the whipped cream. Pour the filling into the chilled pie shell and freeze until firm, at least 4 hours.
• Slice the pie and add an additional dollop of whipped cream for serving, if desired.