Grass Hopper Mint Chocolate Pie Recipes

GRASSHOPPER MINT PIE

Steps:

• Beat cream cheese and sugar with electric mixer until well blended. Fold in whipped topping, green food coloring and peppermint extract.
• Pour into chocolate crust. Refrigerate 3 hours or overnight. Top with crumbles chocolate cookies and chocolate syrup. Cut into slices and serve. Store in refrigerator.

EASY GRASSHOPPER PIE

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.

"GRASSHOPPER" CHOCOLATE MINT CHESS PIE/MILKSHAKE

Steps:

• Preheat oven to 350 degrees F.
• Blind bake the pie shell. Set aside to cool.
• In a small saucepan, melt the butter over medium heat. Add the chopped chocolate and remove from the heat. Mix until the chocolate is melted.
• Whisk in the sugar, eggs, liqueur, flour, salt, and vanilla. Pour the filling into the pie shell. Bake for 28 to 30 minutes, or until the chocolate moves slightly. Let cool completely on a rack at room temperature.
• Serve the pie by itself, topped with whipped cream.

EASY GRASSHOPPER ICE CREAM PIE

Steps:

• Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping. Freeze until firm. Remove from the freezer 15 minutes before serving.

MINT CHOCOLATE PIE

Steps:

• In a small bowl, beat cream and sugar until soft peaks form. In a large bowl, combine the milk, extract and food coloring if desired. Add pudding mixes beat for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. , Pour into pastry shell. Refrigerate for 3 hours or until set.

GRASSHOPPER PIE

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.

GRASS HOPPER MINT CHOCOLATE PIE

Steps:

• 1. Preheat oven to 350°.
• 2. To make the crust, process cookies in a food processor until crumb size.
• 3. Add the next three ingredients (cocoa powder, tapioca flour and xanthan gum) and pulse in to combine.
• 4. Gradually add vanilla and shortening (in approximately ½ tablespoons) and pulse until mixture is crumbled (small pea size).
• 5. Press mixture into a 9" pie shell. Be sure to smooth it up the sides. Bake at 350° for 8 minutes. Let cool.
• 6. For the yummy mint-chocolate mouse filling, blend tofu until smooth using a hand mixer, blender, or food processor. Set aside.
• 7. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Be careful not overheat. Stir until smooth.
• 8. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball.
• 9. Add the chocolate mixture to the tofu. Beat until smooth and creamy. Then, mix in mint flavor/extract natural.
• 10. Add filling to cooled chocolate crust. Chill refrigerator until set (at least 5 hours).
• Yield: 8 servings.