© 2012 Blake Stokes
Grasshopper Pie
Directions
Break the cookies up into a food processor and then whiz until they are fine crumbs. Transfer to a different bowl,
add the butter, and mix until well combined. Dump the crumbs into a 9-inch pie pan and press it into the sides and
bottom of the pan until you have covered the entire pan. Place the crust into the refrigerator and leave there until it's
firm, about twenty minutes. At this point, preheat the oven to 350 degrees Fahrenheit. Once the crust is firm, bake
for 8-10 minutes, or until it has set. Allow to cool completely on a wire rack.
In a medium bowl, beat the egg yolks. Add the sugar, gelatin, ½ c. heavy cream, and the salt to a saucepan. Let sit
for five minutes so the gelatin can soften, and then heat thoroughly, but do not allow to boil, about two minutes.
Whisking constantly, add the gelatin mixture to the eggs. Return the mixture back into the sauce pan and, while
stirring constantly, heat the mixture until thickened. Remove from heat once again, and add the liquors. Stir well.
Optional if you don't want a boozy pie, return the saucepan to heat and cook for about another five minutes to cook
off the alcohol. (not optional) Transfer the concoction to a clean bowl and refrigerate, stirring occasionally, until kind
of wobbly, but not yet set.
Using an electric mixer, beat the leftover cream until it forms stiff peaks. Scoop out a cup of the cream and fold it
into the gelatin mixture. This complete, pour the cream/gelatin into the whipped cream, and fold in until
homogenous. Scoop the filling into the pie crust, smooth it over, and then chill until set, about six hours or overnight.
Serve with chocolate curls or Crème de Menthe simple syrup.
Recipe provided courtesy of Cook's Country Magazine.
Find more great recipes at www.cookscountry.com
