Grasshopper Pie
Note: This recipe contains uncooked eggs, so please avoid it if salmonella contamination is a concern to you.
For the crust
1 1/2 cups (375 ml) chocolate cookie crumbs
1/4 cup (125 ml) sugar
1/4 cup (60 ml) melted butter
For the filling
2 tsp (10 ml) unflavored gelatin
1/3 cup (80 ml) heavy cream, warmed
4 egg yolks
1/4 cup (60 ml) sugar
1/4 cup (60 ml) green creme de menthe
1/4 cup (60 ml) creme de cacao
1 cup (250 ml) heavy cream, whipped
To make the crust, combine the ingredients in a mixing bowl and stir to combine thoroughly. Press the mixture onto the bottom and sides of a 9-inch (23 cm) pie plate. Bake in a preheated 450F (230C) for 5 minutes and cool to room temperature.
To make the filling, soak the gelatin in the warm cream in a small bowl, stirring until it is completely dissolved. Set aside. In a separate bowl beat the egg yolks and sugar until light in color and fluffy. Stir in the creme de menthe, creme de cacao, and the gelatin mixture. Fold in the whipped cream and pour into the cooled pie shell. Refrigerate until firm. Serves 6 to 8. |
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