It’s time again for another round of.
Our theme this week is Homemade Pies which made me excited because I’ve really never tried a completely from scratch, homemade pie. Guess what? I still haven’t. But more on that in a moment.
We host this party every Monday, so be sure to check out the upcoming themes at the bottom so you can join in too!
Have you made any Homemade Pies and want to link up with us? Go ahead and link it up down below in the linky, just please make sure it’s a homemade pie and not something else. Also, please make sure you read thefirst so your post isn’t removed.
Now, onto the yummy recipe and the story behind it.
So at the time we made this delicious pie, I was fresh out of surgery from my severed Achilles Tendon. I am still on the long road to recovery, but that’s okay because mini-chef has stepped up to the plate and is helping me out. I should probably add her bio to my blog too – she’s done a lot on here.
Mini chef is my 13 year old daughter Brielle. She has big dreams and aspirations to attend cooking school someday, so having her in the kitchen is exactly where she wants to be. When she saw the upcoming theme of homemade pies, she decided it would be fun to make a super easy Grasshopper pie and pair it with a wonderful meal she made us all.
Here’s her recipe!
Homemade Grasshopper Pie Recipe
1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 package (4.67 ounces) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 inches) (she made her own with Smashed Oreos and butter)
1/4 teaspoon mint extract
2 drops green food coloring, optional
In a bowl, whisk together the milk and pudding mix for about 2 minutes. Let it stand for a few minutes or until it is soft-set. Next, fold in 3/4 cup whipped topping. Then fold in 3/4 cup of the Andes candies.
Spoon into your crust.
In a new bowl, combine the mint extract and the remaining whipped topping. Add some food color if you’d like. Spread the mint topping over the pudding layer and then sprinkle with remaining candies.
Cover and refrigerate for at least 4 hours or until set. We usually allow it to solidify overnight – plus it tastes better and better.
Here are more pictures Mini Chef took:
Participate in upcoming linky parties:
- 1/16/2012 Week # 64 CHEESE LOVER DAY… YUMMY Cheese recipes
- 1/23/2012 Week # 65 Homemade Pies
- 1/30/2012 Week # 66 Recipe from Your Favorite COOKBOOK
- 2/6/2012 Week # 67 Nutella DAY (Peanut Butter, Almond Butter & More)
- 2/13/2012 Week # 68 Valentine’s Day Treats or Romantic Dinners
- 2/20/2012 Week # 69 Avocado Recipes & Homemade Salsa
- 2/27/2012 Week # 70 Smoothies & Shakes
- 3/5/2012 Week # 71 5-Ingredient Meal
This is a BLOG Party hosted by MOMS CRAZY COOKING and co-hosted by the blogs listed in the top paragraph.
If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the, so that everyone can enjoy the linky party!
If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!
The LINKY PARTY is opened ALL Week!
PLEASE do not link more then 3 recipes per week.
This week’s theme is: Comfort Food: Casseroles & Soups.
Please only link recipes with our theme!