Best 8 Jello Grasshopper Pie Recipes

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Indulge your sweet cravings with the delightful Jello Grasshopper Pie, a harmonious blend of refreshing mint and rich chocolate. This classic dessert combines a creamy mint filling, nestled atop a chocolate cookie crust, and crowned with a layer of fluffy whipped cream. Dive into the detailed recipe to master this delectable treat, complete with tips for creating a smooth and flavorful filling, a sturdy and decadent crust, and a luscious whipped cream topping. Additionally, discover variations of this timeless pie, including a no-bake version for those who prefer convenience, a keto-friendly adaptation for those following a low-carb lifestyle, and a boozy twist for those seeking an extra touch of indulgence.

Here are our top 8 tried and tested recipes!

GRASSHOPPER PIE



Grasshopper Pie image

Here's Grandma's favorite Grasshopper Pie. Her version is made with marshmallows in the filling (skip the gelatin!) and an Oreo cookie crust. A classic!

Provided by Elise Bauer

Categories     Dessert     Freezer-friendly     Make-ahead     Mint     Pie     St. Patrick's Day

Time 3h45m

Yield 8

Number Of Ingredients 9

30 Oreo cookies (60 halves), fillings discarded, cookies crushed fine
6 Tbsp unsalted butter, melted
3/4 cup whole milk
24 large marshmallows
1/4 cup creme de menthe liqueur
2 tablespoons white creme de cacao
A drop or two of green food dye, optional
1 cup heavy whipping cream
Chocolate shavings to top, optional

Steps:

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

Nutrition Facts : Calories 357 kcal, Carbohydrate 47 g, Cholesterol 30 mg, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, Sodium 163 mg, Sugar 29 g, Fat 16 g, ServingSize Serves 8, UnsaturatedFat 0 g

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

GRASSHOPPER PIE



Grasshopper Pie image

I only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. -LouCinda Zacharias, Spooner, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

6 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
15 drops green food coloring
24 chocolate-covered mint cookies, divided
2 cups whipped topping
1 chocolate crumb crust (9 inches)

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.

Nutrition Facts : Calories 357 calories, Fat 16g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 151mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

GRASSHOPPER PUDDING PIE



Grasshopper Pudding Pie image

Stick to your smart eating plan with Grasshopper Pudding Pie! Our fluffy and minty Grasshopper Pudding Pie is a sensible, easy-to-make and delicious treat.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 8 servings

Number Of Ingredients 6

4 chocolate wafer cookies, divided
1 pkg. (1 oz.) JELL-O Pistachio Flavor Sugar Free Fat Free Instant Pudding
1-1/2 cups cold fat-free milk
1/4 tsp. peppermint extract
2 cups thawed COOL WHIP LITE Whipped Topping
1 oz. BAKER'S Semi-Sweet Chocolate, finely chopped

Steps:

  • Crush 2 wafers; sprinkle onto bottom of 9-inch pie plate sprayed with cooking spray.
  • Beat pudding mix, milk and extract in large bowl with whisk 2 min. Stir in COOL WHIP and chopped chocolate; spoon over wafer crumbs in pie plate. Top with remaining wafers, cut into quarters.
  • Freeze 6 hours or until firm. Remove pie from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.

Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

EASY GRASSHOPPER PIE



Easy Grasshopper Pie image

A silky whipped filling spiked with creme de menthe and cacao liqueur tops a yummy chocolate crumb crust in this impressive, but easy, grasshopper pie.

Provided by My Food and Family

Categories     Recipes

Time 4h45m

Yield 8 servings

Number Of Ingredients 8

1 cup boiling water
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1/4 cup cold water
2 Tbsp. green creme de menthe
2 Tbsp. white creme de cacao liqueur
2 cups thawed COOL WHIP Whipped Topping
1 chocolate cookie crumb crust (6 oz.)
1 oz. BAKER'S Semi-Sweet Chocolate, made into curls

Steps:

  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water and liqueurs. Refrigerate 1-1/2 hours or until slightly thickened. Gently stir in COOL WHIP.
  • Spoon into pie crust.
  • Refrigerate 3 hours or until firm. Top with chocolate curls just before serving.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

GRASSHOPPER PIE



Grasshopper Pie image

Make and share this Grasshopper Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups cold milk
2 tablespoons creme de menthe
2 tablespoons white Creme de Cacao
1 (5 2/3 ounce) package vanilla instant pudding mix
1 (1 1/4 ounce) envelope whipped dessert topping mix (I use Dream Whip)
1 (9 inch) prepared chocolate crumb crusts

Steps:

  • Combine first 5 ingredients, and beat at low speed of an electric mixer until blended.
  • Gradually increase beating speed to high, and beat 3-6 minutes or until soft peaks form.
  • Spoon mixture into prepared crumb crust; freeze until firm.
  • Remove pie from freezer; let stand 5-10 minutes before serving.

GRASSHOPPER PIE



Grasshopper Pie image

Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut to the crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 11

6 tablespoons unsalted butter, melted, plus more for pie plate
3/4 cup shredded sweetened coconut
1 1/2 cups (about 25) crushed chocolate wafer cookies
1/2 cup sugar
2 1/2 cups heavy cream, chilled
1 cup loosely packed mint leaves
3 tablespoons green creme de menthe
1 envelope (1/4 ounce) unflavored gelatin
5 large egg yolks
1 bar (12 ounces) semisweet chocolate, chilled
Freshly whipped cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 9-inch pie plate. Whisk together coconut, cookie crumbs, and 1/4 cup sugar in a medium bowl. Add melted butter, and stir until well combined. Press crumb mixture into pie plate. Bake until just set, 10 to 12 minutes. Let cool completely.
  • Meanwhile, bring 1 1/2 cups cream and the mint just to a boil in a small saucepan. Remove from heat; cover. Let steep 15 minutes. Pour the mixture through a fine sieve into a glass measuring cup. Discard the mint, and set cream aside. Beat the remaining cup cream in a medium bowl until stiff peaks form; cover, and refrigerate.
  • Prepare an ice-water bath; set aside. Put creme de menthe in a medium heatproof bowl, and sprinkle with gelatin. Let stand 5 minutes to soften. Whisk together egg yolks and remaining 1/4 cup sugar in another medium bowl; set aside. Add steeped cream to gelatin mixture, whisking until well combined.
  • Set bowl with cream mixture over a pan of simmering water. Cook, whisking constantly, until the gelatin is dissolved and mixture is hot to the touch, about 1 minute. Whisking constantly, pour hot cream mixture in a slow, steady stream into egg-yolk mixture. Return mixture to heatproof bowl; set over pan of simmering water. Cook, whisking constantly, until mixture is slightly thickened and registers 150 degrees on an instant-read thermometer, about 10 minutes.
  • Transfer bowl to ice-water bath; whisk until mixture thickens to the consistency of pudding, about 2 minutes. Remove bowl from bath. Add one-third of reserved whipped cream; whisk until combined. Gently fold in remaining whipped cream with a rubber spatula.
  • Spoon mixture into pie crust; refrigerate until set, 45 minutes to 1 hour (or up to 1 day). Just before serving, scrape a chef's knife along surface of chocolate bar to make shavings. Spoon dollops of whipped cream onto pie, if desired, and top with chocolate shavings.

GRASSHOPPER PIE



Grasshopper Pie image

Categories     Liqueur     Milk/Cream     Chocolate     Dairy     Egg     Dessert     Bake     Gourmet

Yield Makes 30 cakes

Number Of Ingredients 12

For the crust
1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
1/4 cup sugar
1/2 stick (1/4 cup) unsalted butter, melted
For the filling
1 1/2 teaspoons unflavored gelatin
1 1/3 cups well-chilled heavy cream
1/4 cup sugar
1/4 cup green crème de menthe
1/4 cup white crème de cacao
4 large egg yolks
grated mint-flavored chocolate (available at specialty foods shops) for garnish

Steps:

  • Make the crust:
  • In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of a preheated 450°F. oven for 5 minutes. Let the crust cool.
  • Make the filling:
  • In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, the crème de menthe, the crème de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160°F. on a candy thermometer. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened. In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the crème de menthe mixture thoroughly.
  • Pour the filling into the crust and chill the pie for 4 hours, or until is set. Sprinkle the pie with the grated chocolate.

Tips:

  • Use a clear, glass pie plate to show off the layers of the pie.
  • To easily crush the cookies, place them in a freezer bag and use a rolling pin to crush them.
  • Chill the pie in the refrigerator for at least 4 hours before serving, or overnight for the best results.
  • When making the whipped cream, use a cold bowl and beaters to get the best results.
  • For a more intense mint flavor, use crème de menthe extract instead of vanilla extract in the whipped cream.

Conclusion:

Jello Grasshopper Pie is a delicious and refreshing pie that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy, minty filling and chocolate cookie crust, this pie is sure to be a hit at your next party or gathering. So next time you are looking for a dessert that is both delicious and easy to make, give Jello Grasshopper Pie a try!

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