Andes Mint Pie Recipe (aka Grasshopper Pie)

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Hi everyone…I have a new dessert recipe for you today! We made this one over New Year’s weekend and it was a huge hit! I found the recipe through Facebook at delish.com. It was really easy to make and it was hard to stop at one slice!

 

 

Step #1    Gather Ingredients:

1 1/4 c. heavy cream
8 oz. cream cheese, softened
1 1/4 c. powdered sugar
4–6 drops green gel food coloring
3/4 tsp. vanilla extract
3/4 tsp. peppermint extract
1 c. mini chocolate chips, plus more for garnish
1 c. Andes mints, roughly chopped, plus more for garnish
Melted chocolate, for drizzling
Graham Cracker or Oreo Pie Crust (The recipe calls for making an oreo crust, but we used a regular graham cracker premade one that we had)

 

Step #2    Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.

 

Step #3    To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.

 

  

 

Step #4   Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

 

 

Here is a printable recipe for you:

Andes Mint Pie Recipe (aka Grasshopper Pie)
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Ingredients

  • 1 1/4 c. heavy cream
  • 8 oz. cream cheese, softened
  • 1 1/4 c. powdered sugar
  • 4–6 drops green gel food coloring
  • 3/4 tsp. vanilla extract
  • 3/4 tsp. peppermint extract
  • 1 c. mini chocolate chips, plus more for garnish
  • 1 c. Andes mints, roughly chopped, plus more for garnish
  • Melted chocolate, for drizzling
  • Graham Cracker or Oreo Pie Crust

Instructions

  1. Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
  2. To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
  3. Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
http://afternoonswithamy.org/index.php/2017/01/17/andes-mint-pie-recipe-aka-grasshopper-pie/

I hope you get to give this recipe a try. If you do, please feel free to comment and let me know how it turned out for you, I’d love to hear from you!

Blessings,

Amy

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 


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