Monday, March 19, 2012

Kelley's Crème de Menthe (Grasshopper) Pie

Creme de Menthe Pie is what Nadine and Alberta usually served on St. Patrick's Day for dessert! Although this is not their recipe.

Crème de Menthe (Grasshopper) Pie

Serves 8-10

47 chocolate cookies (approx 1 box of Nabisco Famous Chocolate Wafers minus 3 cookies removed for eating).
6 Tbs unsalted butter, melted

2 cups marshmallow crème
¼ cup crème de menthe liqueur (add a few drops of green food coloring if not green).
2 cups heavy whipping cream

FOR THE CRUST: Adjust an oven rack to the middle position and heat to 350 degrees. Break cookies into a food processor and process, using a metal blade, into fine crumbs. Measure out ¼ cup of crushed cookie and set aside (to be sprinkled on the pie later). Add the butter and pulse until combined! Press the mixture into the bottom and sides of a 9-inch "tall-sided" tart pan (with a removable bottom). Chill until firm (about 20 minutes). Then, bake 10 minutes (or until set). Cool completely.

Note: this pie can also be made in a traditional pie pan or 9-inch spring form pan. In a hurry, you can omit baking the crust, although the results are better if baked!

In a large, chilled mixing bowl, whip cream until soft peaks form, then scoop out into another bowl and set aside (in the refrigerator). Without washing, use the same mixing bowl and whip together the marshmallow crème and crème de menthe (until smooth). Now, fold in the whipped cream! Then, pour the mixture into prepared pie crust (keeping it within the edges of the crust) and sprinkle the reserved cookie crumbs on top.

Cover loosely with plastic wrap and freeze at least 2 hours, or until firm.

About 20 minutes before serving, remove the pie from the freezer and immediately (using a glass) tap the bottom of the tart pan to “unmold” the pie. Place on a cake plate and allow it to soften slightly at room temperature before serving.

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