Saturday, January 4, 2014

Grasshopper Pie

Grasshopper pie is light, rich, airy and flavored with creme de menthe and white creme de cacao. The richness comes from whipped cream and the lightness from beaten egg whites. Grasshopper pie usually has a graham cracker or cookie crumb crust. It must be refrigerated several hours to set, and is served chilled.
The grasshopper pie was so named because of its green color. It was likely invented in the 1950's in the US and may have been inspired by the drink called the Grasshopper. Chiffon pies made with cookie or graham crusts, eggs, whip cream, gelatin and liqueurs were popular in the 50's and 60's. 
I was surprised I could still find my original recipe circa 70's.  I used to make this pie a lot and decided the holidays were a good time to revitalize the dessert for a recent dinner. In this photo I added Christmas sprinkles on top. 
Another name for this recipe is Cordial Pie
  • 1/2 cup cold water
  • 1 packet of unflavored gelatin 
  • 1/3 cup sugar
  • 3 large eggs separated
  • 1 cup whipping cream
  • dash creme of tartar
  • 1/8 tsp. salt
  • 2 TB. sugar 
  • 1/3 cup creme de menthe
  • 1/4 cup white creme de cocoa
  • 1 package regular size Oreo cookies (you will need two rows or 24 cookies)
  • 2 TB melted butter
  • drop of green food coloring
  • Separate yolks and whites. Place yolks in a saucepan and whites in a mixing bowl
  • In a food processor crumble 24 cookies (do it in two batches) 
  • Add in 2 TB. melted butter and pulse to mix
  • Pat crumbs into a glass pie pan
  • Place pie pan in freezer to chill or refrigerator
  • Soften gelatin in cold water and blend well
  • In saucepan add gelatin, 3 beaten eggs yolks, 1/8 tsp. salt and 3 TB. sugar
  • Cook on low till thick, whisk frequently about 10 minutes (be careful not to let yolk mixture get too hot or eggs will curdle)  
  • Remove from heat and whisk in liqueurs to blend
  • Place in gelatin/liqueurs bowl in refrigerator to set about 10 minutes, remove and whisk mixture till smooth  
  • Beat egg whites with dash of creme of tartar and gradually add in 2 TB. sugar
  • Beat whip cream and fold egg whites into whip cream and then gradually folding in gelatin/liqueur mixture-you may want to add a drop of green food coloring in this step
  • Pour filling into crust and refrigerate several hours until set

  Grasshopper Drink
Cook;s notes:Both recipes are delicious and make a great after dinner drink. 
Ingredients and Directions:
  • 3/4 oz green creme de menthe
  • 3/4 oz white creme de cacao
  • 3/4 oz light cream
  • Shake all ingredients with ice, strain into a cocktail glass, and serve
Ingredients and Directions:
  • 1 shot green creme de menthe
  • 1 shot white creme de cacao
  • 2 scoops vanilla ice cream
  • Fresh mint sprig, for garnish
  • Place creme de menthe, creme de cacao, and ice cream into a blender. Blend until thick and creamy
  • Pour into a 12-ounce glass. Garnish with a sprig of mint.

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