A Grasshopper Pie a slice of spring for Easter. This pie is a classic you don’t see around as much as we did when we were kids. So why not be retro and whip up a minty fluffy pie for the holidays? As a kid it was a big treat to order a Grasshopper at the restaurant, still one of my favorites. (can u still order those for kids theses days?) Especially when you are at a swanky supper club in the middle of rural mid-west america. And any excuse to buy a bottle of creme de menthe. This pie is one big flash back…good times
For the crust
- 1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
- 1/4 cup sugar
- 1/2 stick (1/4 cup) unsalted butter, melted
For the filling
- 1 1/2 teaspoons unflavored gelatin
- 1 1/3 cups well-chilled heavy cream
- 1/4 cup sugar
- 1/4 cup green crème de menthe
- 1/4 cup white crème de cacao
- 4 large egg yolks
Make the crust:
In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of a preheated 450°F. oven for 5 minutes. Let the crust cool.
Make the filling:
In a metal bowl mix in the gelatin with a 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, the crème de menthe, the crème de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160°F. on a candy thermometer. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened. In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the crème de menthe mixture thoroughly.
Pour the filling into the crust and chill the pie for 4 hours, or until is set. Dollop with whipped cream and sprinkle the pie with the chocolate cookie crumbs.
food stylist: Barb Standal and Karla Spies