Grasshopper Pies with Mint & Chocolate Chips
Dessert

Grasshopper Pies

with Mint & Chocolate Chips

25 MIN
$20.99 6 Servings
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Vegetarian
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From the Test Kitchen

Grasshopper pie is a no-bake, chilled dessert beloved for its creamy mint filling and chocolate shell. For our take, you'll make a simple chocolate ganache to coat the interior of our flaky pie shells, fill them with a mint custard, then refrigerate until firm, cold, and ready to enjoy (for more of an ice cream-like treat, you can also opt to freeze them).
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
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Nutrition Label
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fresh
ingredients
Grasshopper Pies with Mint & Chocolate Chips
Title
  • 2 Pasture-Raised Eggs
  • 2 Pie Crusts
  • ¾ cup Cream Cheese Frosting
  • ⅔ cup Peppermint-Flavored Crème Anglaise
  • 4 oz Semi-Sweet Chocolate Chips
  • 2 tsps Cornstarch
  • 1 bunch Mint
  • ¼ cup Cream
step-by-step
instructions
Bake the pie crusts
1 Bake the pie crusts

Place an oven rack in the center of the oven; preheat to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Bake 10 to 12 minutes, or until lightly browned and cooked through. Remove from the oven.

Make the ganache
2 Make the ganache

Once the pie crusts are baked, in a small pot, heat the cream (shaking the packet before opening) on medium-high until simmering. Once simmering, cook 1 minute. Turn off the heat; add half the chocolate chips and a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Immediately divide the ganache between the baked pie crusts and spread into an even layer, ensuring the bottom and sides are covered. Rinse and wipe out the pot.

Make the filling & set the pies
3 Make the filling & set the pies

Crack the eggs into the same pot. Add the cornstarch; whisk to thoroughly combine. Add the crème anglaise and whisk until smooth. Cook on medium, whisking constantly (watching carefully so it doesn’t curdle), 3 to 4 minutes, or until thickened and the whisk leaves lines as it moves through the mixture. Turn off the heat and whisk in the cream cheese frosting. Immediately divide the filling between the prepared pie crusts. Spread into an even layer. Cover with plastic wrap (making sure the plastic touches the filling to prevent a film from forming) and refrigerate about 1 hour, or until set and chilled. (If desired, transfer the set pies to the freezer for an ice cream-like treat. Let thaw about 15 minutes before serving.)

Finish & serve your dish
4 Finish & serve your dish

When ready to serve, finely chop the remaining chocolate chips. Wash and dry the mint; pick the leaves off the stems. Serve the set pies garnished with the mint leaves (tearing just before adding) and as much of the chopped chocolate chips as you’d like. Enjoy!

Tips from Home Chefs

Bake the pie crusts
1 Bake the pie crusts

Place an oven rack in the center of the oven; preheat to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Bake 10 to 12 minutes, or until lightly browned and cooked through. Remove from the oven.

2 Make the ganache

Once the pie crusts are baked, in a small pot, heat the cream (shaking the packet before opening) on medium-high until simmering. Once simmering, cook 1 minute. Turn off the heat; add half the chocolate chips and a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Immediately divide the ganache between the baked pie crusts and spread into an even layer, ensuring the bottom and sides are covered. Rinse and wipe out the pot.

Make the ganache
Make the filling & set the pies
3 Make the filling & set the pies

Crack the eggs into the same pot. Add the cornstarch; whisk to thoroughly combine. Add the crème anglaise and whisk until smooth. Cook on medium, whisking constantly (watching carefully so it doesn’t curdle), 3 to 4 minutes, or until thickened and the whisk leaves lines as it moves through the mixture. Turn off the heat and whisk in the cream cheese frosting. Immediately divide the filling between the prepared pie crusts. Spread into an even layer. Cover with plastic wrap (making sure the plastic touches the filling to prevent a film from forming) and refrigerate about 1 hour, or until set and chilled. (If desired, transfer the set pies to the freezer for an ice cream-like treat. Let thaw about 15 minutes before serving.)

4 Finish & serve your dish

When ready to serve, finely chop the remaining chocolate chips. Wash and dry the mint; pick the leaves off the stems. Serve the set pies garnished with the mint leaves (tearing just before adding) and as much of the chopped chocolate chips as you’d like. Enjoy!

Finish & serve your dish
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