Tag Archives: pie

Grasshopper Pie

Grasshopper Pie

Grasshopper Pie

Today is cause for celebration.  Not only do I get to go see some family from Georgia this weekend, but I also didn’t have to work today!  There were too many nurses on the schedule and I happily volunteered to go home. ..and make pie for everyone :)

Don’t get me wrong, I like my job. However, I also love family. And pie.

Chocolate and mint is one of the greatest flavor combinations of all time. Chocolate and raspberry is the other greatest dessert flavor combination, but since it is St. Patrick’s Day weekend we will stick to minty green for now.  There are dozens of variations of grasshopper pies out there, some get pretty complicated and complicated doesn’t necessarily mean more delicious.  This version is easy and there is no use of the stove top or baking needed! Just some stirring, chopping up cookies, and pouring.  This pie has the creaminess of a minty cool whip layered on chocolate pudding and a crunch from a cookie crumb crust and chopped up mint chocolate cookies.  I am not sure why it is called grasshopper pie; my best guess is the green color. I try to sneak veggies in recipes sometimes but I promise I did not sneak any grasshoppers in this pie.

Grasshopper Pie

The first time I made this was for my in-laws and they LOVE IT!  I also love it, obviously, but surprisingly my hubby does too.  He tends to be a chocolate purist and doesn’t like his chocolate tainted with other flavors. I mean the man passes up Reese’s for crying out loud! Nevertheless, this pie is just too good to pass up, even for him. Mm-mm, success.

I usually try to take pictures of food before I eat it, but this pie had already chilled in the freezer for a couple hours and the creamy minty cool whip, chocolate pudding, and crunchy cookie crumbs just called out to me. Sooo, I ate a bite or two between pictures.

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All of a sudden my slice was gone, but it was all for the sake of the delicious looking pictures above, so of course I had to help myself to a second slice for more delicious looking pictures. And then eat that slice too :)

With a belly full of pie, I am one happy lady.

I adapted this recipe from one that was originally published in Simple & Delicious November/December 2007 p 61.

Grasshopper Pie
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
 
Mint chocolate puddin' pie in a cookie crumb crust
Ingredients
  • 1-1/2 cups cold almond milk (regular works too)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2-1/2 cups light cool whip, divided
  • 7 mint chocolate cookies* , divided
  • 1 chocolate crumb crust (9 inches)
  • ¼ teaspoon mint extract
  • A couple drops green food coloring (optional)
Instructions
  1. Mix milk and pudding mix for 2 minutes then let sit for 2 minutes. Fold in ¾ cup cool whip
  2. Chop up 5 cookies and stir into in pudding mixture then pour into cookie crust.
  3. Mix the remaining cool whip with mint extract and food coloring and spread on top of the pudding layer in the cookie crust. Chop up the 2 remaining cookies and sprinkle over the top.
  4. Cover and freeze 2 hours or refrigerate 4 hours, or until set.
Notes
Store in refrigerator for a creamy texture to the pudding or freezer for an ice-cream like consistency.

 

Grasshopper Pie

 

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Easy Shepherd’s Pie

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This meal is perfect to make on a weeknight. It is super easy to make and requires just a few flavorful ingredients.  The most time consuming part is boiling the potatoes.  Using box mix potatoes would make it ready in a flash, though I used some good old fashioned potatoes.  The potatoes in this dish were like the icing on the cake.  These mashed potatoes were mixed with butter and cheese, scooped on top with an ice-cream scoop and then broiled to create a nice brown look and flavor. Yes, potatoes, please, get in my belly. I did use smart balance butter (less saturated than regular butter), sharp cheddar cheese, and unsweetened almond milk in the potatoes to make me feel better about eating this hearty comfort food. IMG_2149 A few months ago, my husband went out to eat with a friend and reported enjoying this dish called shepherd's pie at a restaurant downtown.  I tucked that little knowledge nugget away in my mind and decided to make it for our Valentine's Day celebration dinner, along with some gooey dark chocolate brownies.  I know, it's a little early to be celebrating, but I have to work Valentine's Day and the rest of the weekend. With 12 hour long night shifts, that means I will be MIA. No cooking those days. IMG_2154 Our little early celebration was a smashing IMG_2074success.  Between bites of pie, he told me this was so much better than the shepherd's pie he previously thought was so good. He ate so much, his stomach bulged.  Haha, mine did too, especially with a dark chocolate brownie for dessert!  I just love being able to make the man I love, love coming home to a lovely dinner. That's a lot of love, but hey, its Valentine's! IMG_2173IMG_2184  
Easy Shepherd's Pie
Author: 
Recipe type: Dinner
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Makes two large portions of a savory beef, vegetable, and gravy mixture that is topped with cheesy mashed potatoes. The ultimate comfort food.
Ingredients
  • 2 large russet potatoes
  • ⅓ cup milk
  • ½ cup sharp cheddar cheese
  • 1 tbsp butter
  • 1 can, 14.5 oz, peas & carrots
  • 1 can, 6.5 oz, mushrooms
  • ½ pound ground beef
  • ½ cup water
  • 2 tbsp flour
  • ½ tsp salt
  • ½ tsp Mrs. Dash seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • pepper to taste
Instructions
  1. Boil halved potatoes and start browning meat
  2. Preheat oven to 375 F
  3. When meat is no longer pink, add salt, Mrs. Dash seasoning, garlic powder, and onion powder. Stir well.
  4. Turn beef burner down to low and add flour, stir, then add water. Then add cans: drained mushrooms and drained peas & carrots.
  5. When potatoes done, or easily able to be pierced with fork, removed from water and take skins off. Mash and mix in milk, cheese, butter, and pepper to taste.
  6. Add meat and veggie mixture to casserole dish(es) then top with mashed potatoes
  7. Bake at 375 F for 15 minutes. Serve. Will need more oven time if dish prepared ahead of time and refrigerated.
  8. (optional) Broil for 2-3 minutes to brown top
Notes
I used two large individual serving sized casserole dishes and then used an ice-cream scoop to top meat with mashed potatoes. After baking, I broiled for a couple minutes to make the potatoes brown on top. Be careful broiling because it will burn in a skinny minute.

 

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Christy Jean’s Apple Pie

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This apple pie is about as epic as apple pie can be.  I was known for it in some circles around campus back in college; in fact I even snagged a husband with it.  I made it for Scott way back when we were ‘simply friends’. He told me later he was thinking, “I could make that apple pie with you forever.” Not too long after that, we started dating and I ended up making it almost once a month for him and his coworkers at his campus job; grounds crew.  After a hot day of hard work, a slice of apple pie with a scoop of ice cream just hits the spot.  Everyone used to call it Christy Kyle’s apple piles, but my last name has changed. How about  Christy Jean’s Apple Pie?!

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It is a fairly simple recipe as far as apple pies go, after all, how much cooking supplies does one own in college? I didn’t have a bunch of fancy ingredients either so I kept it simple, and simple goodness was created.

Just get a pack of deep dish pie shells (1 pack comes with 2, and from having tried them all, Pillsbury is worth the couple extra cents).

IMG_1899IMG_1894IMG_1901Mix up some flour, sugar, cinnamon, and vanilla. Peel and cut up 3-4 golden delicious  apples (the greener the better, & don’t try substituting granny smith, golden delicious is the way to go for this pie), and mix apples with sugar mix. Sandwich the goodness between 2 pie shells and pinch edges together.

IMG_1904IMG_1905IMG_1906 Cut a couple slits in the top pie shell and bake with aluminum foil covering the edges.

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Spread a mixture of butter and brown sugar over the top after 40-45 minutes then bake for 10 more minutes. BAM, you have yourself a dangerously delicious pie!

IMG_1957There is a little liquid in the bottom you will see after you cut into it, though it turns into a syrup texture after it cools to room temp. You can add a couple more tablespoons of flour or cornstarch to the recipe to reduce the liquid amount, but I don’t because I absolutely love it! I literally call it ooey-gooey-goodness. It is so good drizzled over a scoop of ice cream or simply eaten with the pie.

Christy Jean's Apple Pie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Classic Apple Pie
Ingredients
  • 2 deep dish pie shells
  • 4 golden delicious apples
  • ¾ cup white sugar
  • 1 tbls cinnamon
  • 2 tsp vanilla
  • 2 tbls flour
  • 1 tbls butter
  • 2 tbls brown sugar
Instructions
  1. Preheat oven to 400 degrees F
  2. Mix sugar, flour, and cinnamon. Mix in vanilla, mashing into mixture as much as possible
  3. Peel and cut up apples then mix in with sugar mixture.
  4. Pour mixture into one of the pie shells.
  5. Take other pie shell out of aluminum. This is easier if it has been out of the freezer 5-15 minutes. Too hard or frozen and it cracks, too thawed and it sticks. Put this shell on top of the other pie shell and cut 4-5 slits in the top to let steam rise out in the baking process.
  6. Cover edges of pie with three, 3 to 4 inch strips of aluminum foil, folding over edges. Do not cover center of pie because steam needs to escape.
  7. Bake for 45 minutes.
  8. Mix butter and brown sugar together. After taking pie out of oven at 45 minutes, take aluminum foil off and spread butter/sugar mix over pie (I use my fingers or a spoon).
  9. Bake for 10 more minutes, and done.
Notes
Use 3 apples for a lower apple to crust ratio.

 

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IMG_1962This apple pie sure doesn’t last long. The hubby was threatening to commandeer it before I was finished taking pictures.