I recently bought a cookbook called America’s Best Lost Recipes. It contains quite a few recipes reminiscent of the old days, and believe me I have several bookmarked to make! One that caught my eye was Grasshopper Pie. I went to a restaurant here in town several years ago and ordered a “Grasshopper”, which is a mixed drink that usually consists of heavy cream, Creme de Menthe, and Creme de Cocao. The bartender blended it with vanilla ice cream and I was in love. :) There are quite a few different versions of Grasshopper Pie (plenty without alcohol, but that’s not what this post is about) out their in Internetland, some even getting a bad rap because of the strong flavor, but I really wanted to try this recipe as it included the same liqueurs as that drink I love.
I will state for the record that I though this pie was wonderful. The texture is creamy and melts in your mouth. I saw a post on a message board where a woman had tried this recipe and thought the texture was too gelatin-like. All I can say is I couldn’t disagree with her more. In fact, if I had to guess I would never have known there was gelatin in the ingredient list.
IMPORTANT NOTE: This recipe is delicious, but I highly recommend making it a day ahead and letting the pie sit in the fridge overnight. If you try the pie right after you make it, you will most likely experience a medicinal flavor from the strength of the liqueur. Allowing it to sit in the fridge overnight lets the flavors mellow. Plan ahead!
- 16 Mint ‘n Creme Oreo cookies broken into rough pieces (Double Stuff)
- 3 tbsp unsalted butter melted and cooled
- 3 large egg yolks
- 1 envelope unflavored gelatin
- 1/2 cup sugar
- 2 cups heavy cream
- pinch salt
- 1/4 cup green creme de menthe
- 1/4 cup white creme de cocao
- shaved bittersweet or semisweet chocolate for garnish optional
- Adjust oven rack to the middle position and the the oven to 350 F.
- Grind the cookies in a food processor to fine crumbs.
- Transfer to a bowl, drizzle with the melted butter, and toss well.
- Press the crumbs evenly into the bottom and sides of a 9-inch pie plate (I used a tart pan) and refrigerate until firm, about 20 minutes.
- Bake until set, about 8-10 minutes.
- Cool completely on wire rack.
- Beat egg yolks in a medium bowl.
- Combine the gelatin, sugar, 1/2 cup cream, and salt in a medium saucepan and let sit until the gelatin softens, about 5 minutes.
- Cook over medium heat until gelatin dissolves and mixture is very hot, but not boiling, about 2 minutes. Whisking vigorously, slowly add the gelatin mixture to the egg yolks (see tempering note above), return the mixture to the pan and cook, stirring constantly, until slightly thickened, about 2 minutes.
- Remove from heat and add creme de menthe and creme de cocao.
- Pour into a clean bowl and refrigerate, stirring occasionally, until wobbly, but not set, about 20 minutes.
- Beat the remaining 1 1/2 cups of cream with electric mixer (I used the KA) at medium high speed until stiff peaks form.
- Whisk one cup of the whipped cream into the gelatin mixture until completely incorporated.
- Using a rubber spatula, fold the gelatin mixture into the remaining whipped cream until no steaks of white remain.
- Scrape the mixture into the cooled pie shell, smooth the top, and refrigerate until firm, at least 6 hours or preferably overnight (DO THIS!).
- Serve topped with chocolate curls, if desired.
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