Grasshopper Pie
Who remembers the Grasshopper Pie? My grandmother used to make this, but I am sure that many do not remember this blast from the past pie. Back in the day booze in pies was considered chic. The Grasshopper originated as a drink and was later made into a pie. I find the mint and chocolate of the pie a very refreshing dessert.
In this recipe we give you the option of using a creme de menthe (which I do as it does not give the pie a alcohol flavor) or to use a peppermint sauce that we use as a topping for ice cream. I grow a lot of mint, but if you do not have some growing it is easily found in most grocery stores.
If you like an heavier mint flavor try the option of adding the peppermint extract. I use 1/4 teaspoon, but grandma liked 1/2 teaspoon. So it is up to you. Enjoy!
THE CHOCOLATE CRUST
6 tablespoons ( stick) unsalted butter, melted
30 chocolate wafers (enough to make 1 cups crumbs)
FOR THE GRASSHOPPER FILLING
2 ounces white chocolate
1 cup heavy cream
1 envelope unflavored gelatin (2 teaspoons)
1/4 cup milk
2 large egg yolks
2 large eggs
2 tablespoons sugar
1/4 cup Peppermint Sauce (recipe below) or creme de menthe
1/4 to 1/2 teaspoon peppermint extract, for extra zip (optional)
Garnish
Chocolate swirls or sprinkles
1. Make the Chocolate Wafer Crust: Coat a 9- inch pie pan with 2 teaspoons of the butter. In a food processor, chop the chocolate wafers into fine crumbs. Transfer to a small bowl and mix in the rest of the melted butter. Pat the mixture over the bottom and sides of the pan. Chill for at least 30 minutes
2. Set a rack in the middle of the oven and preheat to 350°F. Bake the piecrust for 8 to 10
minutes, until set and dry. Place on a rack to cool.
3. Make the Grasshopper Filling: Finely chop the white chocolate and put it in a medium
bowl. In a small saucepan, over medium heat, bring cup of the cream just to a simmer.
Pour it over the chocolate and stir with a whisk until smooth and blended. Stir in the
remaining cup of cream and refrigerate for 30 minutes, until completely chilled.
4. In a small bowl, soften the gelatin by stirring it into the milk. Set aside.
5. Combine the yolks, eggs, and sugar in a medium bowl or the top of a double boiler and
place over slowly boiling water. Whisk until very hot to the touch but not scrambled
(160°F). Remove from the heat and continue to whisk (you may switch to an electric
mixer) until the mixture is thick, doubled in volume, and, when tipped from a spoon, holds
a ribbon shape for 2 seconds, about 2 minutes. Whisk in the Peppermint Sauce and
peppermint extract, if using.
6. Set the bowl of gelatin over simmering water until the gelatin has dissolved, about
1 minute; then whisk it into the egg mixture. Set aside to cool down to tepid
7. Whip the white chocolate cream until just thickened, then fold it into the egg mixture.
Scrape the filling into the pie shell and refrigerate until set, at least 2 hours or overnight.
8. Garnish with chocolate curls or sprinkles.
Peppermint Sauce
2 ounce bunch of fresh mint leaves picked and stems discarded
1/4 cup of water
1/2 cup of sugar
1. In a small saucepan, boil the water and sugar until clear and all crystals are completely
dissolved, about 3 minutes. Set aside to cool.
2. Dump the mint leaves into a pot of rapidly boiling water and cook for 1 minute. Quickly
drain the leaves and plunge into a bowl of ice water. Drain and squeeze out any excess
moisture.
3. In a blender, process the mint and syrup until smooth. Store in a sealed container. This
sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer
The sauce will be smoothest if it is re-blended the next day when the mint leaves have softened up.
