Grasshopper Pie
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 ½ | cups |
chocolate cookie crumbs
|
* |
| ¼ | cup |
margarine
melted |
|
| ¼ | cup |
sugar
|
|
| filling | |||
| 1 ½ | teaspoons |
gelatin, unflavored
plain |
*
|
| ¼ | cup |
creme de menthe
|
* |
| ⅓ | cup |
cream
|
|
| ¼ | cup |
creme de cacao
|
* |
| 4 | each |
egg yolks
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 355 | ml |
chocolate cookie crumbs
|
* |
| 59 | ml |
margarine
melted |
|
| 59 | ml |
sugar
|
|
| filling | |||
| 7.5 | ml |
gelatin, unflavored
plain |
*
|
| 59 | ml |
creme de menthe
|
* |
| 79 | ml |
cream
|
|
| 59 | ml |
creme de cacao
|
* |
| 4 | each |
egg yolks
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| 59 | ml |
sugar
|
|
Directions
Mix the crumbs, ¼ cup sugar and melted oleo.
Line pie plate and bake at 450℉ (230℃) for 5 mins.
Cool.
Soften gelatin in cream over hot water.
Cool.
Beat sugar into yolks.
Add liquors.
Add gelatin and mix well.
Refrigerate for 15 minutes until slightly thickened.
Whip cream and fold into thickened gelatin mixture.
Pour into cooled cookie crust and chill until firm.
Crushed mint flavored chocolate may be sprinkled on top.
