Foryoueats: No-bake Grasshopper Pie

Steps

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.

Filling:

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.

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.

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.

Nutrition Facts

Calories

472kcal

23%
Fat

34g

1%
Saturated Fat

19g

0%
Carbohydrates

36g

1%
Fiber

1g

0%
Sugar

21g

1%
Protein

4g

0%
Cholesterol

105mg

5%
Sodium

197mg

9%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Torani syrups are available at gourmet stores, or visit www.torani.com
Do not substitute a liquor or the filling will not whip or set correctly
A stand mixer works just fine

No-bake Grasshopper Pie

Ingredients

Crust

Filling

Steps

Nutrition Facts

Notes

No-bake Grasshopper Pie

Ingredients

Crust

Filling

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts