NEWS | OutBoise Magazine | 35
April 2015 | Issue 6.2 | OutBoise.com
Grasshopper Pie
For the crust
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1 1/2 cups fine chocolate wafer crumbs
(about 30 wafers)
•
¼ cup sugar
•
¼ cup unsalted butter, melted
For the filling
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1 1/2 teaspoons unflavored gelatin
•
1 1/3 cups well-chilled heavy cream
•
•
•
¼ cup sugar
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¼ cup white crème de cacao
•
4 large egg yolks
¼ cup green crème de menthe
•
grated mint-flavored chocolate for garnish
Preparation
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 sprinkle the gelatin over 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. Sprinkle the pie with some grated
chocolate.
I went with this recipe to have a nice spring touch to desert, difficulty came with the crème de menthe
and cocoa, they are found only at state liquor stores at the moment. A great addition to a party and a
pie to impress.