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No-bake Grasshopper Pie
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Prep Time
20m
Cook Time
-
Total Time
4h
This creamy crowd pleaser has a simple cookie crust and minty no-cook filling. Delicious!
By Julie Miltenberger 2005 July 12 Family Circle pg 181
By Julie Miltenberger 2005 July 12 Family Circle pg 181
Ingredients
Servings:
12
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Crust
Filling
Steps
1
Slice 1 inch off one end of each sandwich cookie. Pulse these trimmed pieces in a food processor with almonds until crumbs are formed and almonds are ground. Add softened butter and pulse until evenly combined. Press crumbs onto the bottom of a 9-inch pie plate, covering your hand with plastic wrap to avoid sticking. Prop remaining cookies, cut side down, around rim of plate (as pictured). Refrigerate until ready to fill.
2
Filling:
3
Let mascarpone cheese soften in a large bowl at room temperature. Beat slightly with a hand mixer until smooth. Meanwhile, sprinkle gelatin over ¼ cup water in a 1-cup glass measuring cup. Let soften 2 minutes, then microwave for 15 seconds, until gelatin is dissolved. Let cool slightly.
4
Gradually beat créme de menthe syrup and sugar into mascarpone until blended; mixture will look curdled. While mixer is running, add 1 ¼ cups of the heavy cream. Beat until soft peaks are formed. Gradually beat in gelatin; beat until medium-stiff peaks are formed. Pour into prepared crust, swirling top decoratively. Refrigerate 4 hours, or until set.
5
Once pie is set, beat remaining ⅓ cup heavy cream to soft peaks. Dollop on top of pie and sprinkle with chocolate curls and mint sprigs.
Notes
Torani syrups are available at gourmet stores, or visit www.torani.com
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories472kcal23%
-
Fat34g1%
-
Saturated Fat19g0%
-
Carbohydrates36g1%
-
Fiber1g0%
-
Sugar21g1%
-
Protein4g0%
-
Cholesterol105mg5%
-
Sodium197mg9%
Percent Daily Values are based on a 2,000 calorie diet.