Grasshopper Mint Pie
Try this favorite pie recipe from the 60s. Named for the creamy drink made with creme de menthe liqueur, it's similar to a chiffon pie filling.
Ingredients
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Mint Syrup:
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2 cups fresh mint leaves
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1 cup sugar
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2 whole cloves
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Pie:
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30 chocolate wafer cookies
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6 tablespoons butter, melted
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3/4 cup heavy cream
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1 envelope unflavored gelatin
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3 egg yolks, stirred
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6 ounces white chocolate, chopped
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1/4 cup creme de menthe liqueur
Directions
1.
Syrup: In saucepan, combine mint leaves and sugar; slightly crush mint with spoon. Add 1 cup water and cloves. Bring to a boil; simmer 10 minutes. Let syrup stand, covered, overnight. Strain.
2.
Pie: In processor, pulse cookies until crushed. Add butter; process until crumbed. Press over bottom and up sides of 9-inch pie plate; refrigerate. Beat cream until stiff; refrigerate.
3.
In saucepan, sprinkle gelatin over 3/4 cup syrup; let stand 5 minutes. Over medium-low heat, stir to melt gelatin. Whisk in yolks; cook, stirring, until thickened, 4 minutes (160 degrees F). Stir in chocolate until melted. Remove from heat; stir in liqueur.
4.
Pour into bowl. Place over larger bowl with ice water. Stir until consistency of raw egg whites, 5 minutes. Fold in whipped cream. Pour into crust. Refrigerate at least 4 hours.
Nutrition information
Calories 353, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 92 mg, Sodium 112 mg, Carbohydrate 39 g, Fiber 1 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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