Best 3 Grasshopper Cream Cheese Pie Recipes

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Indulge in the symphony of flavors that is Grasshopper Cream Cheese Pie, a culinary masterpiece that harmonizes the minty freshness of crème de menthe, the rich creaminess of cream cheese, and the velvety texture of whipped cream. This delectable dessert is a symphony of textures and flavors that will tantalize your taste buds and leave you craving for more. Embark on a culinary journey with our curated collection of recipes that showcase variations of this classic pie, each offering a unique twist on the beloved dessert. Discover the zesty delight of the Key Lime Grasshopper Pie, where the tangy zing of key limes complements the minty undertones of crème de menthe. Delight in the Chocolate Grasshopper Pie, a rich and decadent rendition that combines the classic grasshopper filling with a layer of luscious chocolate ganache. For a lighter and airier version, try the Grasshopper Mousse Pie, where a cloud-like mousse takes center stage, topped with a delicate layer of whipped cream. And for those who prefer a no-bake option, the No-Bake Grasshopper Pie offers a delightful combination of simplicity and flavor, perfect for those who want an easy yet impressive dessert.

Here are our top 3 tried and tested recipes!

GRASSHOPPER PIE



Grasshopper Pie image

It's the luckiest happy hour dessert you'll ever make. With a crunchy chocolate cookie crust and a minty mousse filling, this is a treat any mint-chocolate lover will want to eat. Inspired by the classic after-dinner drink, this Grasshopper Pie recipe features the crème de menthe and creme de cacao of a Grasshopper Cocktail, because it wouldn't be a recipe for Grasshopper Pie without the color to match. Top this crème de menthe pie with chocolate shavings and be prepared for oohs and ahhs!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 8

Number Of Ingredients 10

1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies)
1/4 cup butter, melted
1/2 cup milk
32 large marshmallows (from 10-oz bag)
1/4 cup green or white crème de menthe
3 tablespoons white crème de cacao
1 1/2 cups whipping cream
Few drops green food color, if desired
2 tablespoons reserved crumbs
Grated semisweet baking chocolate, if desired

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.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 1 1/2 g

CREME DE MENTHE GRASSHOPPER PIE



Creme de Menthe Grasshopper Pie image

A fluffy, minty, frozen pie with a chocolate sandwich cookie crust. It's easy to prepare and has a festive color.

Provided by HORVIE

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h45m

Yield 8

Number Of Ingredients 5

25 chocolate sandwich cookies
½ cup butter, melted
2 cups marshmallow creme
¼ cup creme de menthe liqueur
2 cups whipping cream

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.

Nutrition Facts : Calories 567.8 calories, Carbohydrate 47.9 g, Cholesterol 112 mg, Fat 39.6 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 22.2 g, Sodium 276.1 mg, Sugar 24.7 g

GRASSHOPPER CHEESECAKE



Grasshopper Cheesecake image

The classic chocolate-mint profile. Super creamy and luscious. Doesn't feel too heavy and has a nice and natural (not neon green) hue. Use Thin Mint® Girl Scout cookies for garnish if desired.

Provided by Marianne Williams

Time 7h25m

Yield 10

Number Of Ingredients 11

1 (15.25 ounce) package mint-flavored, cream-filled chocolate sandwich cookies (such as Mint Creme Oreo®)
5 tablespoons unsalted butter, melted
¾ teaspoon kosher salt, divided
3 (8 ounce) packages cream cheese, at room temperature
1 ½ cups white sugar
⅔ cup sour cream, at room temperature
¼ cup chocolate liqueur (such as Godiva®)
¼ cup creme de menthe liqueur
3 large eggs, at room temperature
½ (4.6 ounce) package creme de menthe thins (such as Andes®)
1 sprig fresh mint

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
  • Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
  • Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
  • Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
  • Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
  • Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
  • Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

Nutrition Facts : Calories 738.4 calories, Carbohydrate 74.4 g, Cholesterol 151.7 mg, Fat 43.4 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 23.1 g, Sodium 582.3 mg, Sugar 54.6 g

Tips:

  • Start with a quality cream cheese. The better the cream cheese, the better the pie will be.
  • Make sure the cream cheese is at room temperature before you start making the pie. This will help it blend smoothly with the other ingredients.
  • Use a stand mixer fitted with the paddle attachment to beat the cream cheese and sugar together until smooth and creamy. This will take about 2 minutes.
  • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  • Stir in the sour cream, vanilla extract, and peppermint extract.
  • Pour the cream cheese mixture into the prepared crust. Bake at 350 degrees Fahrenheit for 45-50 minutes, or until the center of the pie is set.
  • Let the pie cool completely before serving. This will help it set properly.

Conclusion:

This grasshopper cream cheese pie is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your pie sweet or tart, this recipe is sure to please. So next time you are looking for a special dessert, give this grasshopper cream cheese pie a try. You won't be disappointed!

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