March 22, 2011

Grasshopper Pie

From what I gather, if you talk to your mom, she's had this pie.  It's a 70's throwback, whatever that means.  To me it means it's prime is older than me.  It deserves a second go around though, because it's delicious and would serve you really well on a hot summer's evening.  All minty and frozen.  It's super light and if you didn't know you'd think it's ice cream.

Grasshopper Pie


So instead of buying a box of oreos (not a good idea) and for the sake of emptying my pantry I made this base with graham cracker crumbs, cocoa powder, a little sugar and some melted butter.  Play around with it.  Then I patted it down and baked it at 350 F for 10 or so minutes.


In place of the liqueurs I obviously don't have, I used a creme de cocoa syrup and some peppermint extract.


Ingredients:
16 oreos
2 Tbsp melted butter
1 container of marshmallow fluff (ew! I know, do it anyway)
2/3 c half and half
2 Tbsp creme de menthe liqueur
2 Tbsp creme de cocoa liqueur
a few drops of green food colouring (just a few! you want a nice pale green)
1 c heavy cream

Process:
Throw the cookies and melted butter in a food processor and grind it until its fine.  Place the cookie crumbs in the bottom of a pie plate and press evenly.

Heat the marshmallow fluff and half and half in a medium sized saucepan and stir constantly on low until the marshmallows melt.  As soon as it is all combined take it off the heat and let it cool.  Once it is cooled add the liqueurs and food colouring and stir well.

In a mixing bowl whisk the cream until it is in stiff peaks.  Fold the marshmallow mixture into the cream until it is totally combined.  Pour into the chocolate crust.  Sprinkle some cookie crumbs on top if you'd like.  Try and find a flat spot in your freezer and leave the pie for at least two hours, until it is firm.  Remember to take the pie out of the freezer 10 minutes before you plan to serve.

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