Creamy, decadent and quite easy grasshopper pie. The photos aren’t amazing, but the pie surely was!
It’s time again for another round of This Week’s Cravings.
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 for this grasshopper pie and the story behind it.
So at the time we made this delicious pie, I was fresh out of surgery from my.
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.
It was incredible and perfect and since I was stuck inside, the photos aren’t great, but I’ll eventually get them made again! Here’s her recipe!
Homemade Grasshopper Pie Recipe (printable and rating below)
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.
Nicole Cook is the owner/editor of Daily Dish Recipes, a lifestyle blog with an emphasis on food/cooking/cocktails and much more.
She calls the Midwest home – Missouri to be exact. Coffee is her go-to drink, music is her vice and she is endlessly tethered with devices to her online world. She loves all things planner, lives for her great big family and loves her pets endlessly!
Her motto in life: Live Simply, Dream Big, Be Grateful, Give Love, Laugh Lots. Always, always laugh lots.