Grasshopper Pie

Grasshopper Pie

2/3 cup semisweet chocolate chips
2 tablespoons heavy whipping cream
2 teaspoons shortening
1 cup finely chopped walnuts

Filling:
35 large marshmallows
¼ cup milk
¼ teaspoon salt
3 tablespoons green crème de menthe
3 tablespoons clear crème d cacao
1 ½ cups heavy whipping cream, whipped
Chocolate curls, optional

Line a 9 inch pie plate with foil; set aside. In a large heavy saucepan, combine the chocolate chips, cream and shortening; cook over low heat until chips are melted. Stir in walnuts. pour into prepared pie plate; spread evenly over bottom and sides of plate. Refrigerate for 1 hour or until set.

In a large heavy saucepan, combine the marshmallows, milk and salt; cook over low heat until marshmallows are melted, stirring occasionally. Remove from the heat; stir in crème de menthe and crème de cacao. Refrigerate for 1 hour or until slightly thickened.

Carefully remove foil from chocolate crust and return crust to pie plate. Fold whipped cream into filling; pour into crust. Refrigerate overnight. Garnish with chocolate curls if desired.

Serves 6-8

German Chocolate Pie

German Chocolate Pie

1 package (4 ounces) german sweet chocolate
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup sugar
3 tablespoons cornstarch
1 ½ cups milk
2 egg yolks, slightly beaten
1 pastry shell (9 inches), baked

Topping:
2/3 cup evaporated milk
½ cup sugar
¼ cup butter, cubed
1 egg, slightly beaten
1 1/3 cups flaked coconut, toasted
½ cup chopped pecans, toasted

In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in vanilla; set aside. In a small saucepan, combine sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chocolate mixture. Spoon into pastry shell.

In a small saucepan, combine the evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from the heat. Stir a small amount of hot liquid into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Stir in coconut and pecans. Pour over filling. Cool on a wire rack. Cover and chill for at least 3 hours. Refrigerate leftovers.

Yield: 8 servings

Peanut Butter Pie

Peanut Butter Pie

1 package (8 oz) cream cheese, softened
1 cup plus 2 tablespoons creamy peanut butter, divided
½ cup sugar
1 carton (12 oz) frozen whipped topping, thawed, divided
1 chocolate crumb crust (8 inches)
2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided

In a large mixing bowl, beat cream cheese until smooth. Add 1 cup peanut butter and sugar; mix well. Fold in 3 cups whipped topping; spoon into crust. In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours.

Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slide of pie.

Yield:

8 servings

Chocolate Chip Banana Cream Pie

Chocolate Chip Banana Cream Pie

1 tube (18 ounces) refrigerated chocolate chip cookie dough
1/3 cup sugar
¼ cup cornstarch
1/8 teaspoon salt
2 1/3 cups milk
5 egg yolks, lightly beaten
2 tablespoons butter or margarine
2 teaspoons vanilla extract, divided
3 medium firm bananas
1 ½ cups whipping cream
3 tablespoons confectioners’ sugar

Cut cookie dough in half widthwise. Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use). Press dough onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 375 for 11-12 minutes or until lightly browned. Cool on a wire rack.

In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from the heat; stir in butter and 1 teaspoon vanilla.

Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set.

In a chilled mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled. Refrigerate leftovers.

Yields: 6 to 8 servings

Turtle Pumpkin Pie

1/4 cup plus 2 Tbsp caramel ice cream topping, divided
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 Tbsp Planters Pecan Pieces, divided
1 cup cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Cool Whip whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust.

Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. Makes 10 servings.