Category: Dessert

With a chocolate cookie crust, silky chocolate pudding center, and pillowy whipped cream topping, this pie is truly a chocolate lover’s dream.

INGREDIENTS

Whipped Cream

• 3 cups heavy whipping cream
• 1/3 cup powdered sugar

Chocolate Filling

• 4 tablespoons butter
• 4 ounces semi sweet chocolate chips
• 1 1/2 cups powdered sugar
• 1/2 cup cocoa powder
• 1 8 oz pkg cream cheese (softened)
• 3 cups prepared whipped cream (the rest will go on top)
• 1 9″ deep dish pie crust

INSTRUCTIONS

1. Bake pie crust according to package directions
2. For the whipped topping: In a medium bowl using a electric mixer, whip 3 cups heavy whipping cream and powdered sugar on high until stiff peaks form about 5 minutes. chill until ready to use. (This should make 5-6 cups whipped cream)
3. In a large bowl using an electric mixer beat the softened cream cheese, cocoa powder and powdered sugar until smooth. Set aside.
4. In a small bowl add the chocolate chips and butter, microwave for 30 seconds. Stir and microwave again for 15 second increments until melted.
5. Using the electric mixer mix in the melted chocolate, and 3 cups of the whipped cream into the cream cheese mixture until combined.
6. Spread chocolate filling into pie crust. Refrigerate for 4 hours. Spread the remaining whipped cream on top.
7. Garnish with chocolate shavings

NOTES

You can use store bought whipped cream, but you will need about 5-6 cups

Source:  https://butteryourbiscuit.com/rich-creamy-chocolate-cream-pie/

A Southern classic, lemon icebox pie that requires no baking or eggs! Foolproof and delicious every time!

Prep Time: 10 mins
Time if making graham cracker crust: 15 mins

INGREDIENTS

Crust

• 8 whole graham crackers (broken; usually in 1 pkg.)
• 2 tablespoons sugar
• 5 tablespoons butter (half a stick)

Filling

• 1 cup lemon juice (fresh squeezed (10-12 lemons, depending upon size)
• 1 tablespoon lemon zest
• 1/4 cup sugar
• 1/3 cup lemon instant pudding mix
• 1 1/4 teaspoon gelatin (unflavored)
• 8 ounces cream cheese (softened)
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract

INSTRUCTIONS

Prepare Crust

1. Preheat oven to 350º F
2. Melt butter in small saucepan
3. In food processor, combined broken pieces of graham crackers and sugar; drizzle in melted butter
4. Pour graham cracker mixture into 9 inch pie plate; press graham cracker mixture into the bottom and sides of the pan
5. Bake on middle rack for 12-15 minutes; remove from oven and allow to cool before filling

Prepare Filling

1. In the food processor, combine all ingredients and pulse until it reaches a smooth consistency
2. Scoop filling into cooled graham cracker crust; cover with plastic and refrigerate for 2-3 hours
3. Prior to serving, garnish with whipped cream and lemon slices
4. Allow pie to sit at room temperature for 10 minutes before slicing

Note

This pie can easily hold its own in the freezer for up to a week, provided its covered with plastic. Allow pie to thaw in refrigerator prior to serving.

https://www.smartypantskitchen.com/easy-no-bake-lemon-icebox-pie/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=677941810_26788164_159932

This is a simple, quick, old fashioned, baked, two crust peach pie made with thick syrup peaches and extra crust inside pie.

INGREDIENTS

2 large cans of sliced peaches in thick syrup
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 tsp of lemon juice
1 tsp of pure vanilla
1 tsp cinnamon
1 stick of butter
3 tbs of cornstarch
1/2 cup of milk
1 box of Pillsbury Refrigerated Pie Crust, 2 count

INSTRUCTIONS

• Pour in large bowl peaches (drain juice from 1 can and reserve ½ of juice from other can), white sugar, brown sugar, lemon juice, vanilla, and cinnamon. Stir well.
• Place butter in pan on stove, melt to bubble stage over high heat, and add bowl of seasoned peaches.
• Add cornstarch in milk for slurry. Add to peaches and stir well.
• Allow to cook on high heat until the syrup thickens up, which should take anywhere from 5-10 minutes. Reduce while preparing crust.
• Preheat oven to 350^o F.
• Take your pie crust and cover the bottom of a baking pan. Vent with fork tings. Bake until beginning to turn brown. Remove from oven.
• Cover crust in baking pan with peaches. Add some of the syrup but not too much.
• Cover the peaches with another layer of pie crust. Cut heat vents.
• Pour ½ stick of melted butter over the pie crust and sprinkle a mixture of white sugar and cinnamon over the crust very lightly.
• Time varies—allow it to bake until it’s brown on top.

Note:  If you prefer extra crust, bake some pie pastry in strips. Layer half of peaches, add layer of baked strips, and then the other half of peaches.

Source: https://www.youtube.com/watch?v=kDo8a9jp1JI

This fluffy, no bake frozen Grasshopper Pie recipe is sure to become a favorite! Chocolate cookie crust, light minty filling, makes for a unique pie for any season!

Prep Time 20 minutes

Total Time 8 hours 20 minutes

Servings: 8 slices (makes one 9 1/2-10 inch deep dish pie (or a smaller traditional pie depending on ingredient amounts selected))

INGREDIENTS

Ingredients for a 6-cup volume Deep Dish pie pan (9 or 10″ diameter, 2″ deep):

• 2 1/4 cups plus 1/4 cup chocolate wafer crumbs*
• 6 tablespoons of unsalted butter melted (plus a bit more to grease the pie pan)
• 36 regular=size marshmallows**
• 1 cup Half and Half
• 1/2 cup green Crème de Menthe liqueur (purchased or homemade)
• 1 1/8 cups heavy whipping cream

Ingredients for 4 cup volume Traditional/Standard pie pan (8 or 9 inch diameter, 1 to 1 1/2 inch depth; NOT deep dish):

• 1 1/2 cups plus 1/4 cup chocolate cookie crumbs
• 1/4 cup unsalted butter melted (plus a bit more to grease the pie pan)
• 25 regular-size marshmallows**
• 2/3 cup Half and Half (the original recipe used cream or milk)
• 5 tablespoons green Creme de Menthe
• 1 cup heavy whipping cream

INSTRUCTIONS

To make the Crust:

1. Butter the pie pan. In a large bowl combine the chocolate wafer crumbs (reserving 1/4 cup for topping) and melted butter. Hand stir until combined (the crumbs will look ‘wet’ but it won’t necessarily be sticking together unless using gluten-free crumbs). 
2. Pour crumb mixture into the pie pan. Using the back of a large spoon or fingers, press crumbs into the pie pan evenly on the bottom and sides to form a crust. Place in the freezer. 

Making the Filling:

1. Combine the marshmallows and Half and Half in the top of a double broiler OR in a metal, heat-proof bowl placed over a sauce pan of boiling water (not touching the water). Cook, stirring constantly once marshmallows begin to melt, until the marshmallows have melted completely. TIP: using a whisk at the end is helpful to ensure the marshmallows are completely liquified. Remove from heat.
2. Add the Crème de Menthe into the marshmallow mixture and stir or whisk to combine. Note: the Creme de Menthe may settle in the bottom of the bowl but will be further incorporated in the last filling step. Allow the mixture to cool slightly, about 10 minutes.
3. Using a standing or hand held mixer, whip heavy whipping cream until firm peaks appear. Fold/stir into the green marshmallow mixture. Whisk lightly at the end as needed to ensure the mixture is combined well.
4. Pour into prepared pie crust (TIP: place the prepared crust on a baking sheet if needed to allow it to stay level in the freezer). Sprinkle the remaining 1/4 cup of cookie crumbs on the top and place in the freezer. Freeze until firm.

Recipe Note

** The size marshmallows used for this pie are what have been traditionally known are ‘regular’ as opposed to mini marshmallows (or large or jumbo).

Source:  https://boulderlocavore.com/gratitude-and-grasshopper-pie/

This recipe is for a light and delicate mint and chocolate chiffon dessert. It origins are from an original 1930s prohibition-era cocktail per Yankee Magazine • May 29, 2007.

INGREDIENTS

Crust:

• 16 Oreo Mint n’ Creme cookies (with filling), broken into rough pieces
• 3 tablespoons unsalted butter, melted and cooled

Filling:

• 3 large egg yolks
• 1 envelope unflavored gelatin
• 1/2 cup sugar
• 2 cups heavy cream
• Pinch table salt
• 1/4 cup green creme de menthe
• 1/4 cup white creme de cacao
  

INSTRUCTIONS

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Grind cookies in food processor to fine crumbs. Transfer to bowl, drizzle with butter, and toss well. Press crumbs evenly into bottom and sides of 9-inch pie plate and refrigerate crust until firm, about 20 minutes. Bake until set, 8 to 10 minutes. Cool completely on wire rack.

2. For the filling: Beat egg yolks in medium bowl. Combine gelatin, sugar, 1/2 cup cream, and salt in medium saucepan and let sit until gelatin softens, about 5 minutes. Cook over medium heat until gelatin dissolves and mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add gelatin mixture to egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat and add creme de menthe and creme de cacao. Pour into clean bowl and refrigerate, stirring occasionally, until wobbly but not set, about 20 minutes.

3. Beat remaining 1 1/2 cups cream with electric mixer to stiff peaks. Whisk 1 cup whipped cream into gelatin mixture until completely incorporated. Using rubber spatula, fold gelatin mixture into remaining whipped cream until no streaks of white remain. Scrape mixture into cooled pie shell, smooth top, and refrigerate until firm, at least 6 hours or preferably overnight. (The pie will keep tightly wrapped in refrigerator for up to 2 days.) Serve, topped with chocolate curls, if desired.

Source:  https://newengland.com/today/food/grasshopper-pie-2/