Decadent Grasshopper Pie
Submitted by katebabbitt
Grasshopper pie with a chocolate wafer crust, mint-chocolate liqueur custard set with gelatin, and grated chocolate garnish. The retro 1950s dinner-party showstopper.
YIELD
6 servingsPREP
30 minCOOK
5 minREADY
5 hrsGrasshopper pie is the green-pajama-pant cocktail in dessert form. The 1950s and 60s dinner-party classic uses green crème de menthe and white crème de cacao to recreate the iconic grasshopper drink, set into a chocolate cookie crust. This decadent version uses a cooked custard base instead of marshmallows or whipped topping, which gives a richer, silkier finish.
The custard cook is where this recipe shines. Egg yolks, sugar, gelatin, cream, and both liqueurs all go over a double boiler until they hit 160°F (70°C) on a thermometer. That temperature is hot enough to safely cook the eggs and dissolve the gelatin without scrambling. Constant whisking is the only way to avoid lumps.
The ice water bath after cooking is the second smart move. Stirring the custard over ice rapidly cools and thickens it just enough to fold in whipped cream without losing volume. Skip the bath and the warm custard deflates the whipped cream.
Four hours of chill is the minimum. Overnight is better. The pie sets clean and slices like a cheesecake.
Pro Tips
- Use a candy thermometer for the custard cook. Eyeballing temperature is how scrambled eggs happen.
- Whip the cream to stiff peaks but not past. Overwhipped cream turns grainy when folded into the custard.
- Use real crème de menthe, not mint extract or food coloring. The flavor profile is completely different.
- Grate good dark chocolate for the garnish instead of using packaged mints if you want a cleaner finish.
Variations
- Skip the crème de menthe and use peppermint extract plus a few drops of green food coloring for an alcohol-free version.
- Add a layer of chocolate ganache between the crust and filling for double chocolate impact.
- Top with fresh mint sprigs alongside the chocolate garnish for color contrast.
Ingredients
Directions
In a bowl, stir together the wafer crumbs, sugar, and butter until the mixture is combined well.
Pat mixture onto bottom and sides of a buttered 9-inch pie plate.
Bake in the middle of a preheated 450F oven for 5 minutes.
Let cool completely.
In a metal bowl, sprinkle the gelatin over ⅓ cup of the cream and let it soften for 5 minutes.
Whisk in the sugar, creme de menthe, creme de cacao, and the egg yolks.
Set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it measures 160F on a candy thermometer.
Transfer the custard to an ice water bath and stir until it is cooled and thickened.
In another bowl, beat the remaining cream until it holds stiff peaks.
Fold it into the custard thoroughly.
Pour the filling into the crust and chill the pie for at least 4 hours or until it is set.
Sprinkle with grated chocolate and serve.
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